Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon served with buttery garlic cauliflower mash and tender-crisp asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

441kcal
Protein
45.4g
Fat
22.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer for the last 3-4 minutes of cooking until they are tender-crisp and bright green.

  • 3

    Pat the salmon fillet dry with paper towels and season with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes.

  • 5

    While the salmon cooks, transfer the steamed cauliflower to a bowl or food processor with the ghee, minced garlic, and a splash of water if needed, then blend until smooth and creamy.

  • 6

    Plate the garlic mashed cauliflower and top with the seared salmon, serving the asparagus on the side with a fresh squeeze of lemon juice over everything.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon served with buttery garlic cauliflower mash and tender-crisp asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

441kcal
Protein
45.4g
Fat
22.6g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Add the asparagus spears to the steamer for the last 3-4 minutes of cooking until they are tender-crisp and bright green.

  • 3

    Pat the salmon fillet dry with paper towels and season with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes.

  • 5

    While the salmon cooks, transfer the steamed cauliflower to a bowl or food processor with the ghee, minced garlic, and a splash of water if needed, then blend until smooth and creamy.

  • 6

    Plate the garlic mashed cauliflower and top with the seared salmon, serving the asparagus on the side with a fresh squeeze of lemon juice over everything.