Name: Seared Salmon Fillet with Steamed Asparagus and Mashed Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Salmon Fillet; 2 cups Cauliflower Florets; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Plain Greek Yogurt; 1 clove Garlic, minced; Salt, pepper, and lemon to taste

Seared Salmon Fillet with Steamed Asparagus and Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Mashed Cauliflower

Pan-seared salmon served over a bed of velvety mashed cauliflower with tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

Protein

49.2g

Fat

23.2g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 clove Garlic, minced

Salt, pepper, and lemon to taste

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PREPARATION

1
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
2
During the last 5 minutes of cauliflower steaming, add the asparagus spears to the steamer basket until tender-crisp and bright green.
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. Place salmon skin-side down and sear for 4-5 minutes until the skin is crisp.
5
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
6
Transfer the steamed cauliflower to a bowl or food processor. Add the Greek yogurt, minced garlic, and a pinch of salt. Mash or blend until smooth and velvety.
7
Plate the mashed cauliflower first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice.