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-infused cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

439kcal
Protein
45.6g
Fat
22.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

    Steam the cauliflower florets and the minced garlic clove together until the cauliflower is very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them in a separate basket for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Transfer the steamed cauliflower and garlic to a blender or food processor, adding the Greek yogurt and ghee.

  • 7

    Pulse until the cauliflower reaches a smooth, mashed potato-like consistency.

  • 8

    Plate the garlic mashed cauliflower, top with the seared salmon, and serve the steamed asparagus on the side 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 salmon served over creamy garlic-infused cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

439kcal
Protein
45.6g
Fat
22.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

PREPARATION

  • 1

    Steam the cauliflower florets and the minced garlic clove together until the cauliflower is very tender, about 10-12 minutes.

  • 2

    While cauliflower steams, trim the woody ends off the asparagus and steam them in a separate basket for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crispy.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.

  • 6

    Transfer the steamed cauliflower and garlic to a blender or food processor, adding the Greek yogurt and ghee.

  • 7

    Pulse until the cauliflower reaches a smooth, mashed potato-like consistency.

  • 8

    Plate the garlic mashed cauliflower, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.