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 sockeye salmon served over a creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

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NUTRITION

426kcal
Protein
49.2g
Fat
19.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

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PREPARATION

  • 1

    Bring a pot of water to a boil with a steamer basket inserted.

  • 2

    Place the cauliflower florets into the steamer basket and cover, steaming for 10 to 12 minutes until very tender.

  • 3

    Add the asparagus spears to the steamer basket during the final 3 minutes of the cauliflower's cooking time.

  • 4

    While the vegetables steam, pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 minutes until the edges are golden-brown, then flip and cook for an additional 2 to 3 minutes until cooked through.

  • 7

    Transfer the steamed cauliflower to a food processor or bowl along with the Greek yogurt and minced garlic, then blend or mash until completely smooth and creamy.

  • 8

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with an optional squeeze of fresh lemon.

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 sockeye salmon served over a creamy garlic cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.

NUTRITION

426kcal
Protein
49.2g
Fat
19.7g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sockeye Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

    Bring a pot of water to a boil with a steamer basket inserted.

  • 2

    Place the cauliflower florets into the steamer basket and cover, steaming for 10 to 12 minutes until very tender.

  • 3

    Add the asparagus spears to the steamer basket during the final 3 minutes of the cauliflower's cooking time.

  • 4

    While the vegetables steam, pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4 minutes until the edges are golden-brown, then flip and cook for an additional 2 to 3 minutes until cooked through.

  • 7

    Transfer the steamed cauliflower to a food processor or bowl along with the Greek yogurt and minced garlic, then blend or mash until completely smooth and creamy.

  • 8

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with an optional squeeze of fresh lemon.