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 creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

497kcal
Protein
60.3g
Fat
21.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

Lemon wedge, salt, and pepper for seasoning

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket to lightly cook until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt, and blend or mash until smooth and creamy.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.

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 creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

497kcal
Protein
60.3g
Fat
21.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

Lemon wedge, salt, and pepper for seasoning

PREPARATION

  • 1

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

  • 2

    During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket to lightly cook until bright green and tender-crisp.

  • 3

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

  • 4

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

  • 5

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt, and blend or mash until smooth and creamy.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.