Seared Salmon Fillet with Herb-Cauliflower Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Herb-Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Cauliflower Mash and Steamed Asparagus

Crisp-skinned salmon fillet served over a creamy herb-infused cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
46.1g
Fat
36.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Dill and Chives, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 4

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 6

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

  • 7

    Drain the steamed cauliflower thoroughly and place it in a food processor or bowl; add the ghee, fresh dill, and chives.

  • 8

    Blend or mash the cauliflower until it reaches a smooth, creamy consistency, seasoning with a pinch of salt if needed.

  • 9

    Plate the herb-cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.

Seared Salmon Fillet with Herb-Cauliflower Mash and Steamed Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Fillet with Herb-Cauliflower Mash and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Herb-Cauliflower Mash and Steamed Asparagus

Crisp-skinned salmon fillet served over a creamy herb-infused cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

573kcal
Protein
46.1g
Fat
36.7g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Dill and Chives, chopped

PREPARATION

  • 1

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

  • 2

    While the cauliflower steams, pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 3

    Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 4

    Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

  • 5

    Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 6

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

  • 7

    Drain the steamed cauliflower thoroughly and place it in a food processor or bowl; add the ghee, fresh dill, and chives.

  • 8

    Blend or mash the cauliflower until it reaches a smooth, creamy consistency, seasoning with a pinch of salt if needed.

  • 9

    Plate the herb-cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with an optional squeeze of fresh lemon.