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 wild salmon served over a bed of creamy garlic cauliflower mash with tender steamed asparagus and a finishing squeeze of zesty lemon.

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NUTRITION

452kcal
Protein
44.6g
Fat
23.9g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tablespoons Non-fat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy exterior.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches your desired level of doneness.

  • 7

    Transfer the steamed cauliflower to a blender or food processor with the garlic clove and Greek yogurt, then pulse until smooth and creamy.

  • 8

    Spread the garlic cauliflower mash onto a plate, 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 wild salmon served over a bed of creamy garlic cauliflower mash with tender steamed asparagus and a finishing squeeze of zesty lemon.

NUTRITION

452kcal
Protein
44.6g
Fat
23.9g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tablespoons Non-fat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.

  • 2

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

  • 3

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

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy exterior.

  • 6

    Flip the salmon carefully and cook for an additional 2-3 minutes until the internal temperature reaches your desired level of doneness.

  • 7

    Transfer the steamed cauliflower to a blender or food processor with the garlic clove and Greek yogurt, then pulse until smooth and creamy.

  • 8

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