Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon fillet served over creamy garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

422kcal
Protein
44.2g
Fat
19.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Coho Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 4

    Add the asparagus to the steamer during the last 4 minutes of the cauliflower's cooking time until tender-crisp and bright green.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl; add the minced garlic, Greek yogurt, and ghee.

  • 6

    Blend or mash the cauliflower until creamy and smooth, seasoning with salt to taste.

  • 7

    Serve the seared salmon over a generous portion of the garlic mash with the steamed asparagus on the side.

  • 8

    Drizzle the entire plate with fresh lemon juice before serving.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon fillet served over creamy garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

422kcal
Protein
44.2g
Fat
19.4g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Coho Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 2

    While cauliflower steams, season the salmon fillet with a pinch of sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 4

    Add the asparagus to the steamer during the last 4 minutes of the cauliflower's cooking time until tender-crisp and bright green.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl; add the minced garlic, Greek yogurt, and ghee.

  • 6

    Blend or mash the cauliflower until creamy and smooth, seasoning with salt to taste.

  • 7

    Serve the seared salmon over a generous portion of the garlic mash with the steamed asparagus on the side.

  • 8

    Drizzle the entire plate with fresh lemon juice before serving.