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 wild salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

353kcal
Protein
40.2g
Fat
14.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

100 grams Asparagus Spears

200 grams Cauliflower Florets

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    While the cauliflower cooks, steam the asparagus spears for 4-5 minutes until bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt and minced garlic clove, blending until completely smooth and velvety.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of sea salt and black pepper, then place it skin-side down in the hot skillet.

  • 6

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.

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 wild salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

353kcal
Protein
40.2g
Fat
14.9g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Wild Salmon Fillet

100 grams Asparagus Spears

200 grams Cauliflower Florets

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    While the cauliflower cooks, steam the asparagus spears for 4-5 minutes until bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt and minced garlic clove, blending until completely smooth and velvety.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with a pinch of sea salt and black pepper, then place it skin-side down in the hot skillet.

  • 6

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 7

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.