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 wild salmon served over a silky cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

318kcal
Protein
36.3g
Fat
13.6g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets and asparagus in a steamer basket over boiling water until tender, about 6-8 minutes.

  • 2

    Remove the asparagus and set aside, then transfer the steamed cauliflower to a food processor or bowl.

  • 3

    Blend or mash the cauliflower with half of the olive oil and the minced garlic until it reaches a silky consistency.

  • 4

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

  • 5

    Heat the remaining olive 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 skin is crisp and the fish is cooked through.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve with the steamed asparagus and a finishing squeeze of lemon juice.

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 wild salmon served over a silky cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

318kcal
Protein
36.3g
Fat
13.6g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets and asparagus in a steamer basket over boiling water until tender, about 6-8 minutes.

  • 2

    Remove the asparagus and set aside, then transfer the steamed cauliflower to a food processor or bowl.

  • 3

    Blend or mash the cauliflower with half of the olive oil and the minced garlic until it reaches a silky consistency.

  • 4

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

  • 5

    Heat the remaining olive 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 skin is crisp and the fish is cooked through.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve with the steamed asparagus and a finishing squeeze of lemon juice.