Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over cauliflower mash and steamed asparagus, topped with a sprinkle of fresh, aromatic dill.

Try 7 days free, then $12.99 / mo.

NUTRITION

414kcal
Protein
51.3g
Fat
16.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Pink Salmon Fillet

1.5 cups Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 5

    Drain the steamed cauliflower thoroughly and blend or mash it with the Greek yogurt, minced garlic, and the remaining half teaspoon of olive oil until smooth.

  • 6

    Plate the creamy cauliflower mash, place the seared salmon on top, and serve with the steamed asparagus on the side.

Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over cauliflower mash and steamed asparagus, topped with a sprinkle of fresh, aromatic dill.

NUTRITION

414kcal
Protein
51.3g
Fat
16.1g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Pink Salmon Fillet

1.5 cups Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

  • 5

    Drain the steamed cauliflower thoroughly and blend or mash it with the Greek yogurt, minced garlic, and the remaining half teaspoon of olive oil until smooth.

  • 6

    Plate the creamy cauliflower mash, place the seared salmon on top, and serve with the steamed asparagus on the side.