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

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NUTRITION

459kcal
Protein
51.7g
Fat
23.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Avocado Oil

0.5 tsp Ghee

1 clove Garlic

1 tbsp 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 final 4-5 minutes of cooking until bright green and tender-crisp.

  • 3

    Transfer steamed cauliflower to a food processor or blender with ghee, minced garlic, and a pinch of salt; pulse until smooth and creamy.

  • 4

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 5

    Heat avocado oil in a non-stick skillet over medium-high heat. Once hot, place salmon skin-side up in the pan.

  • 6

    Sear salmon for 4 minutes, then flip and cook for another 3-4 minutes until cooked through and the surface is golden.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side, finishing the dish 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 salmon served over creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.

NUTRITION

459kcal
Protein
51.7g
Fat
23.2g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Avocado Oil

0.5 tsp Ghee

1 clove Garlic

1 tbsp 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 final 4-5 minutes of cooking until bright green and tender-crisp.

  • 3

    Transfer steamed cauliflower to a food processor or blender with ghee, minced garlic, and a pinch of salt; pulse until smooth and creamy.

  • 4

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 5

    Heat avocado oil in a non-stick skillet over medium-high heat. Once hot, place salmon skin-side up in the pan.

  • 6

    Sear salmon for 4 minutes, then flip and cook for another 3-4 minutes until cooked through and the surface is golden.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side, finishing the dish with a fresh squeeze of lemon juice.