Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon fillet served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

469kcal
Protein
44.7g
Fat
27.2g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    While the cauliflower steams, trim the woody ends off the asparagus and steam them for 3-5 minutes until bright green and crisp-tender.

  • 3

    Drain the cauliflower thoroughly and transfer to a bowl or food processor with the minced garlic and half of the olive oil, mashing until smooth.

  • 4

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Serve the salmon over the garlic cauliflower mash with the steamed asparagus on the side, drizzling the fresh lemon juice over the entire plate.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

Pan-seared salmon fillet served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

469kcal
Protein
44.7g
Fat
27.2g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 2

    While the cauliflower steams, trim the woody ends off the asparagus and steam them for 3-5 minutes until bright green and crisp-tender.

  • 3

    Drain the cauliflower thoroughly and transfer to a bowl or food processor with the minced garlic and half of the olive oil, mashing until smooth.

  • 4

    Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Serve the salmon over the garlic cauliflower mash with the steamed asparagus on the side, drizzling the fresh lemon juice over the entire plate.