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 velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

376kcal
Protein
43.2g
Fat
16.7g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    During the last 3 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower and garlic to a food processor or use an immersion blender to puree until completely smooth and velvety, seasoning with a pinch of sea salt.

  • 4

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

  • 5

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

  • 6

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

  • 7

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

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 velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

376kcal
Protein
43.2g
Fat
16.7g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    During the last 3 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower and garlic to a food processor or use an immersion blender to puree until completely smooth and velvety, seasoning with a pinch of sea salt.

  • 4

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

  • 5

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

  • 6

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

  • 7

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