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 a side of tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

500kcal
Protein
39.7g
Fat
32.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Grass-Fed Ghee

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and cook until they are very tender when pierced with a fork.

  • 2

    Transfer the steamed cauliflower to a food processor or bowl and blend with the grass-fed ghee, minced garlic, and a pinch of sea salt until smooth and creamy.

  • 3

    Steam the asparagus spears for three to five minutes until they are bright green and tender-crisp, then set aside.

  • 4

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

  • 5

    Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 6

    Place the salmon in the pan skin-side up and sear for four minutes without moving it to develop a golden-brown crust.

  • 7

    Flip the salmon carefully and cook for another three to four minutes on the skin side until the fish is opaque and flakes easily.

  • 8

    Plate the salmon over a generous bed of the garlic cauliflower mash with the asparagus on the side and finish the dish with a fresh squeeze of zesty 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 a side of tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

500kcal
Protein
39.7g
Fat
32.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Grass-Fed Ghee

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Place the cauliflower florets in a steamer basket over boiling water and cook until they are very tender when pierced with a fork.

  • 2

    Transfer the steamed cauliflower to a food processor or bowl and blend with the grass-fed ghee, minced garlic, and a pinch of sea salt until smooth and creamy.

  • 3

    Steam the asparagus spears for three to five minutes until they are bright green and tender-crisp, then set aside.

  • 4

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

  • 5

    Heat the extra virgin olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 6

    Place the salmon in the pan skin-side up and sear for four minutes without moving it to develop a golden-brown crust.

  • 7

    Flip the salmon carefully and cook for another three to four minutes on the skin side until the fish is opaque and flakes easily.

  • 8

    Plate the salmon over a generous bed of the garlic cauliflower mash with the asparagus on the side and finish the dish with a fresh squeeze of zesty lemon juice.