Seared Salmon with Steamed Asparagus and 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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon.

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NUTRITION

436kcal
Protein
46.8g
Fat
20.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

2 cups Cauliflower florets

1 bunch Asparagus (approx 150g)

2 tsp Ghee

2 oz Non-fat Greek Yogurt

1 clove Garlic

1/2 Fresh Lemon

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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

    Add the asparagus to the steamer during the last 4 minutes of cooking until they are tender-crisp and bright green.

  • 3

    Transfer the steamed cauliflower to a food processor with the Greek yogurt, one teaspoon of ghee, a pinch of salt, and a minced garlic clove, then blend until velvety and smooth.

  • 4

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish flakes easily.

  • 6

    Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish with a generous squeeze of fresh lemon juice.

Seared Salmon with Steamed Asparagus and 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 Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon.

NUTRITION

436kcal
Protein
46.8g
Fat
20.5g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

2 cups Cauliflower florets

1 bunch Asparagus (approx 150g)

2 tsp Ghee

2 oz Non-fat Greek Yogurt

1 clove Garlic

1/2 Fresh Lemon

PREPARATION

  • 1

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

  • 2

    Add the asparagus to the steamer during the last 4 minutes of cooking until they are tender-crisp and bright green.

  • 3

    Transfer the steamed cauliflower to a food processor with the Greek yogurt, one teaspoon of ghee, a pinch of salt, and a minced garlic clove, then blend until velvety and smooth.

  • 4

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 5

    Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish flakes easily.

  • 6

    Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish with a generous squeeze of fresh lemon juice.