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 a creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of bright, zesty lemon.

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NUTRITION

414kcal
Protein
44.9g
Fat
20.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1.5 cups Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

2 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, then drain thoroughly to remove excess moisture.

  • 2

    Place the steamed cauliflower in a food processor with the Greek yogurt and a pinch of salt, blending until smooth and creamy.

  • 3

    Lightly coat the salmon fillet with one teaspoon of the olive oil and season with sea salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining teaspoon of olive oil and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 5

    Steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.

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 a creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of bright, zesty lemon.

NUTRITION

414kcal
Protein
44.9g
Fat
20.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1.5 cups Cauliflower Florets

1/4 cup Nonfat Greek Yogurt

6 spears Asparagus

2 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, then drain thoroughly to remove excess moisture.

  • 2

    Place the steamed cauliflower in a food processor with the Greek yogurt and a pinch of salt, blending until smooth and creamy.

  • 3

    Lightly coat the salmon fillet with one teaspoon of the olive oil and season with sea salt and black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining teaspoon of olive oil and sear the salmon for 4-5 minutes per side until the skin is crisp.

  • 5

    Steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.

  • 6

    Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.