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 served with creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

476kcal
Protein
45.1g
Fat
25.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

2 cups Cauliflower Florets

10 Asparagus spears

1 tsp Ghee

1 Garlic clove

1/2 Lemon

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PREPARATION

  • 1

    Steam the cauliflower florets until they are fork-tender, about 10-12 minutes.

  • 2

    Drain the cauliflower well and mash or blend with minced garlic and half of the ghee until creamy.

  • 3

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 4

    Season the salmon with sea salt and pepper.

  • 5

    Heat the remaining ghee in a cast-iron skillet over medium-high heat and sear the salmon for 4 minutes skin-side down.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 7

    Serve the salmon over the cauliflower mash with asparagus on the side, finished with a squeeze of fresh lemon.

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 served with creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

476kcal
Protein
45.1g
Fat
25.7g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

2 cups Cauliflower Florets

10 Asparagus spears

1 tsp Ghee

1 Garlic clove

1/2 Lemon

PREPARATION

  • 1

    Steam the cauliflower florets until they are fork-tender, about 10-12 minutes.

  • 2

    Drain the cauliflower well and mash or blend with minced garlic and half of the ghee until creamy.

  • 3

    Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.

  • 4

    Season the salmon with sea salt and pepper.

  • 5

    Heat the remaining ghee in a cast-iron skillet over medium-high heat and sear the salmon for 4 minutes skin-side down.

  • 6

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque.

  • 7

    Serve the salmon over the cauliflower mash with asparagus on the side, finished with a squeeze of fresh lemon.