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 wild sockeye salmon served over silky garlic cauliflower mash with tender asparagus and a bright squeeze of lemon.

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NUTRITION

358kcal
Protein
42.4g
Fat
15.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, add asparagus spears to the steamer for the last 4-5 minutes of cooking until bright green and tender-crisp.

  • 3

    Transfer steamed cauliflower to a food processor or blender with the minced garlic, half of the olive oil, and a pinch of salt; pulse until a smooth, silky mash forms.

  • 4

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

  • 5

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

  • 6

    Place salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 2-3 minutes until opaque throughout.

  • 7

    Plate the cauliflower mash first, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.

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 wild sockeye salmon served over silky garlic cauliflower mash with tender asparagus and a bright squeeze of lemon.

NUTRITION

358kcal
Protein
42.4g
Fat
15.7g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, add asparagus spears to the steamer for the last 4-5 minutes of cooking until bright green and tender-crisp.

  • 3

    Transfer steamed cauliflower to a food processor or blender with the minced garlic, half of the olive oil, and a pinch of salt; pulse until a smooth, silky mash forms.

  • 4

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

  • 5

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

  • 6

    Place salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for another 2-3 minutes until opaque throughout.

  • 7

    Plate the cauliflower mash first, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.