Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

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

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NUTRITION

394kcal
Protein
52.3g
Fat
13.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Pink Salmon fillet

2.5 cups Cauliflower florets

1 cup Asparagus spears

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Sea salt and black pepper to taste

Fresh lemon wedges for serving

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to lightly cook until bright green and crisp-tender.

  • 3

    Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan and sear for 4-5 minutes per side until golden brown and cooked through.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt. Pulse until smooth and creamy.

  • 6

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

Seared Salmon 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 with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

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

NUTRITION

394kcal
Protein
52.3g
Fat
13.2g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Pink Salmon fillet

2.5 cups Cauliflower florets

1 cup Asparagus spears

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Sea salt and black pepper to taste

Fresh lemon wedges for serving

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to lightly cook until bright green and crisp-tender.

  • 3

    Pat the salmon fillet dry with paper towels and season both sides with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan and sear for 4-5 minutes per side until golden brown and cooked through.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt. Pulse until smooth and creamy.

  • 6

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