Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served over creamy garlic mashed cauliflower with tender steamed asparagus and a bright squeeze of zesty lemon.

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NUTRITION

483kcal
Protein
44.6g
Fat
26.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 tablespoon Ghee

1 cup Asparagus Spears

2 cloves Garlic

1 wedge Lemon

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PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, finely mince the garlic cloves.

  • 3

    Drain the cauliflower and mash it with half of the ghee and the minced garlic until smooth and creamy.

  • 4

    Steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3 minutes until it is cooked through.

  • 9

    Plate the salmon over the garlic mashed cauliflower with the asparagus and a fresh lemon wedge on the side.

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served over creamy garlic mashed cauliflower with tender steamed asparagus and a bright squeeze of zesty lemon.

NUTRITION

483kcal
Protein
44.6g
Fat
26.5g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 tablespoon Ghee

1 cup Asparagus Spears

2 cloves Garlic

1 wedge Lemon

PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, finely mince the garlic cloves.

  • 3

    Drain the cauliflower and mash it with half of the ghee and the minced garlic until smooth and creamy.

  • 4

    Steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.

  • 5

    Season the salmon fillet with a pinch of salt and pepper.

  • 6

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3 minutes until it is cooked through.

  • 9

    Plate the salmon over the garlic mashed cauliflower with the asparagus and a fresh lemon wedge on the side.