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 salmon served over creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of bright lemon.

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NUTRITION

403kcal
Protein
46.2g
Fat
16g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Steam the cauliflower florets and whole garlic cloves together in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.

  • 2

    During the last 5 minutes of cauliflower steaming, add the asparagus spears to the steamer basket and cook until they are bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.

  • 5

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

  • 6

    Plate the garlic cauliflower mash as a base, top with the seared salmon fillet, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.

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 salmon served over creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

403kcal
Protein
46.2g
Fat
16g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Steam the cauliflower florets and whole garlic cloves together in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.

  • 2

    During the last 5 minutes of cauliflower steaming, add the asparagus spears to the steamer basket and cook until they are bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.

  • 5

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

  • 6

    Plate the garlic cauliflower mash as a base, top with the seared salmon fillet, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.