Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

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NUTRITION

429kcal
Protein
43.8g
Fat
22.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tsp Ghee

2 cloves Garlic, minced

Sea salt and black pepper to taste

Lemon wedge for garnish

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10 to 12 minutes.

  • 2

    During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket and cook until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or bowl and blend with one teaspoon of ghee, minced garlic, sea salt, and black pepper until the texture is smooth and creamy.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Spoon the garlic cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.

Seared Salmon with Steamed Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash

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

NUTRITION

429kcal
Protein
43.8g
Fat
22.2g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tsp Ghee

2 cloves Garlic, minced

Sea salt and black pepper to taste

Lemon wedge for garnish

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10 to 12 minutes.

  • 2

    During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket and cook until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a food processor or bowl and blend with one teaspoon of ghee, minced garlic, sea salt, and black pepper until the texture is smooth and creamy.

  • 4

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

  • 5

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

  • 6

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

  • 7

    Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is cooked through and flakes easily with a fork.

  • 8

    Spoon the garlic cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.