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 wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

430kcal
Protein
49.6g
Fat
18.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    While cauliflower steams, season the salmon fillet with salt and pepper.

  • 3

    Heat one teaspoon of ghee in a non-stick skillet over medium-high heat.

  • 4

    Place salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 5

    Add asparagus spears to the steamer for the last 4 minutes of the cauliflower's cooking time until tender-crisp.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the remaining teaspoon of ghee, garlic, and a pinch of salt, blending until smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon and asparagus, and finish with a fresh squeeze of 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 wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

430kcal
Protein
49.6g
Fat
18.9g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    While cauliflower steams, season the salmon fillet with salt and pepper.

  • 3

    Heat one teaspoon of ghee in a non-stick skillet over medium-high heat.

  • 4

    Place salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes.

  • 5

    Add asparagus spears to the steamer for the last 4 minutes of the cauliflower's cooking time until tender-crisp.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the remaining teaspoon of ghee, garlic, and a pinch of salt, blending until smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.