Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over a bed of creamy cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

501kcal
Protein
43.6g
Fat
30.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 3-5 minutes until tender-crisp and bright green.

  • 3

    Transfer the cooked cauliflower to a blender or food processor with half of the ghee, the garlic clove, and a pinch of sea salt; blend until completely smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon and steamed asparagus, and drizzle everything with fresh lemon juice before serving.

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

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

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over a bed of creamy cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

501kcal
Protein
43.6g
Fat
30.1g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them for 3-5 minutes until tender-crisp and bright green.

  • 3

    Transfer the cooked cauliflower to a blender or food processor with half of the ghee, the garlic clove, and a pinch of sea salt; blend until completely smooth and creamy.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon and steamed asparagus, and drizzle everything with fresh lemon juice before serving.