Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon served over a garlic-infused cauliflower mash and tender steamed asparagus, finished with a bright squeeze of lemon and a touch of flaky sea salt.

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NUTRITION

407kcal
Protein
46.3g
Fat
20.1g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Nonfat Greek Yogurt

1.5 teaspoons Avocado Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Transfer the steamed cauliflower to a blender with the Greek yogurt and garlic, blending until completely smooth and creamy.

  • 4

    Pat the salmon dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 7

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

Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon served over a garlic-infused cauliflower mash and tender steamed asparagus, finished with a bright squeeze of lemon and a touch of flaky sea salt.

NUTRITION

407kcal
Protein
46.3g
Fat
20.1g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tablespoons Nonfat Greek Yogurt

1.5 teaspoons Avocado Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    Transfer the steamed cauliflower to a blender with the Greek yogurt and garlic, blending until completely smooth and creamy.

  • 4

    Pat the salmon dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.

  • 7

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