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 wild salmon served over a garlic cauliflower mash with tender-crisp steamed asparagus, all finished with a bright squeeze of lemon.

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NUTRITION

509kcal
Protein
60.8g
Fat
21.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10 to 12 minutes until they are very tender and easily pierced with a fork.

  • 2

    Transfer the steamed cauliflower to a food processor along with the Greek yogurt, minced garlic, and a pinch of sea salt, then blend until the mixture is smooth and creamy.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp, then set aside.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with a small amount of salt and pepper.

  • 5

    Heat the avocado oil in a non-stick skillet over medium-high heat until the pan is hot.

  • 6

    Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

  • 7

    Plate the creamy cauliflower mash first, top it with the seared salmon fillet, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice.

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 wild salmon served over a garlic cauliflower mash with tender-crisp steamed asparagus, all finished with a bright squeeze of lemon.

NUTRITION

509kcal
Protein
60.8g
Fat
21.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Avocado Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10 to 12 minutes until they are very tender and easily pierced with a fork.

  • 2

    Transfer the steamed cauliflower to a food processor along with the Greek yogurt, minced garlic, and a pinch of sea salt, then blend until the mixture is smooth and creamy.

  • 3

    Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp, then set aside.

  • 4

    Pat the salmon fillet dry with a paper towel and season both sides with a small amount of salt and pepper.

  • 5

    Heat the avocado oil in a non-stick skillet over medium-high heat until the pan is hot.

  • 6

    Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

  • 7

    Plate the creamy cauliflower mash first, top it with the seared salmon fillet, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice.