Seared Salmon with Roasted 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 Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Enjoy a light and flavorful dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a creamy cauliflower mash enhanced with a touch of tangy Greek yogurt and olive oil. This dish strikes a harmonious balance between satisfying protein, vibrant vegetables, and a velvety, comforting mash.

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NUTRITION

354kcal
Protein
40.5g
Fat
17.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

5 Asparagus Spears

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

2 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Wash and trim the asparagus spears, then toss them with half a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them on a baking sheet.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, steam or boil the cauliflower until it’s fork-tender (about 8-10 minutes). Drain well.

  • 5

    In a bowl, combine the cooked cauliflower with the nonfat Greek yogurt, the remaining teaspoon of olive oil, and season with salt and pepper to taste. Blend or mash until smooth for a creamy texture.

  • 6

    Season the salmon fillet with salt and black pepper. Heat a nonstick skillet over medium-high heat.

  • 7

    Sear the salmon skin-side down (if applicable) for about 3-4 minutes until nicely browned, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 8

    Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Serve immediately.

Seared Salmon with Roasted 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 Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Enjoy a light and flavorful dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a creamy cauliflower mash enhanced with a touch of tangy Greek yogurt and olive oil. This dish strikes a harmonious balance between satisfying protein, vibrant vegetables, and a velvety, comforting mash.

NUTRITION

354kcal
Protein
40.5g
Fat
17.9g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

5 Asparagus Spears

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

2 teaspoons Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Wash and trim the asparagus spears, then toss them with half a teaspoon of olive oil, a pinch of salt, and a pinch of black pepper. Spread them on a baking sheet.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, steam or boil the cauliflower until it’s fork-tender (about 8-10 minutes). Drain well.

  • 5

    In a bowl, combine the cooked cauliflower with the nonfat Greek yogurt, the remaining teaspoon of olive oil, and season with salt and pepper to taste. Blend or mash until smooth for a creamy texture.

  • 6

    Season the salmon fillet with salt and black pepper. Heat a nonstick skillet over medium-high heat.

  • 7

    Sear the salmon skin-side down (if applicable) for about 3-4 minutes until nicely browned, then flip and cook for an additional 2-3 minutes until just cooked through.

  • 8

    Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Serve immediately.