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, finished with a bright squeeze of lemon.

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NUTRITION

467kcal
Protein
43.9g
Fat
25.1g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Ghee

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water 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 until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor; add half of the ghee and the minced garlic, then mash or blend until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Plate the salmon over the garlic mashed cauliflower with the asparagus on the side, and finish with a fresh squeeze of lemon juice.

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, finished with a bright squeeze of lemon.

NUTRITION

467kcal
Protein
43.9g
Fat
25.1g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Ghee

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Steam the cauliflower florets in a steamer basket over boiling water 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 until they are bright green and crisp-tender.

  • 3

    Transfer the steamed cauliflower to a bowl or food processor; add half of the ghee and the minced garlic, then mash or blend until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 7

    Plate the salmon over the garlic mashed cauliflower with the asparagus on the side, and finish with a fresh squeeze of lemon juice.