Name: Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Pink Salmon Fillet; 2 cups Cauliflower Florets; 1 cup Asparagus Spears; 2 oz Non-fat Plain Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Pan-seared pink salmon served over a creamy garlic cauliflower mash with a side of tender-crisp steamed asparagus and a bright squeeze of lemon.

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NUTRITION

Protein

72.9g

Fat

18.2g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

10 oz Pink Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 oz Non-fat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

1
Steam the cauliflower florets until very tender, about 10-12 minutes.
2
While cauliflower steams, place asparagus in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
3
Pat the salmon fillet dry with a paper towel and season lightly with salt and pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat.
5
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
6
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
7
In a food processor or using a hand masher, combine the steamed cauliflower, Greek yogurt, and minced garlic.
8
Blend until the cauliflower reaches a smooth, mash-like consistency.
9
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.