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 wild salmon served over creamy garlic-mashed cauliflower with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

419kcal
Protein
46.1g
Fat
19.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 teaspoons Ghee

1 tablespoon Plain Non-fat Greek Yogurt

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 spears for 4-5 minutes until bright green and tender-crisp.

  • 3

    Mash the steamed cauliflower with a fork or food processor, mixing in the Greek yogurt, minced garlic, and half of the ghee until smooth.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 8

    Serve the salmon over the cauliflower mash with the asparagus on the side, garnished with a fresh lemon wedge.

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 wild salmon served over creamy garlic-mashed cauliflower with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

419kcal
Protein
46.1g
Fat
19.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 teaspoons Ghee

1 tablespoon Plain Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

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

  • 2

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

  • 3

    Mash the steamed cauliflower with a fork or food processor, mixing in the Greek yogurt, minced garlic, and half of the ghee until smooth.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Flip the salmon and cook for another 3-4 minutes until cooked through.

  • 8

    Serve the salmon over the cauliflower mash with the asparagus on the side, garnished with a fresh lemon wedge.