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 velvety cauliflower mash with a side of tender asparagus, finished with a bright squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

426kcal
Protein
55.9g
Fat
15.8g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Pink Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Steam the cauliflower florets and garlic until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, lightly steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Transfer the softened cauliflower and garlic to a blender or food processor, add the Greek yogurt, and pulse until smooth and velvety.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus 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 velvety cauliflower mash with a side of tender asparagus, finished with a bright squeeze of lemon.

NUTRITION

426kcal
Protein
55.9g
Fat
15.8g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Pink Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

    Steam the cauliflower florets and garlic until very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, lightly steam the asparagus for 4-5 minutes until bright green and tender-crisp.

  • 3

    Transfer the softened cauliflower and garlic to a blender or food processor, add the Greek yogurt, and pulse until smooth and velvety.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.