Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

A delicate, health-forward dinner featuring a perfectly seared wild sockeye salmon fillet, served alongside oven-roasted asparagus and a creamy cauliflower mash. This dish delivers a clean, satisfying flavor with bright lemon and fresh herbs, balanced perfectly to support your protein goals while keeping calories in-check.

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NUTRITION

389kcal
Protein
55.5g
Fat
12.9g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

244 grams Wild Sockeye Salmon Fillet

1 cup Asparagus (134g)

1 cup Cauliflower (107g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper, to taste

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Toss the asparagus with a drizzle of olive oil, a pinch of salt, and pepper. Spread them out in a single layer on the baking sheet.

  • 3

    Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly crisp.

  • 4

    While the asparagus roasts, prepare the cauliflower mash. Steam or boil the cauliflower florets until very tender (about 8-10 minutes). Drain well.

  • 5

    Mash the cauliflower with a pinch of salt, garlic powder, and lemon juice until smooth. Adjust seasoning as needed.

  • 6

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

  • 7

    Sear the salmon on each side for about 3-4 minutes, or until the fish is just cooked through with a nice golden crust.

  • 8

    Plate the seared salmon fillet alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Finish with a light drizzle of lemon juice.

  • 9

    Serve immediately and enjoy your balanced dinner.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

A delicate, health-forward dinner featuring a perfectly seared wild sockeye salmon fillet, served alongside oven-roasted asparagus and a creamy cauliflower mash. This dish delivers a clean, satisfying flavor with bright lemon and fresh herbs, balanced perfectly to support your protein goals while keeping calories in-check.

NUTRITION

389kcal
Protein
55.5g
Fat
12.9g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

244 grams Wild Sockeye Salmon Fillet

1 cup Asparagus (134g)

1 cup Cauliflower (107g)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper, to taste

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Toss the asparagus with a drizzle of olive oil, a pinch of salt, and pepper. Spread them out in a single layer on the baking sheet.

  • 3

    Place the asparagus in the oven and roast for 10-12 minutes until tender and slightly crisp.

  • 4

    While the asparagus roasts, prepare the cauliflower mash. Steam or boil the cauliflower florets until very tender (about 8-10 minutes). Drain well.

  • 5

    Mash the cauliflower with a pinch of salt, garlic powder, and lemon juice until smooth. Adjust seasoning as needed.

  • 6

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

  • 7

    Sear the salmon on each side for about 3-4 minutes, or until the fish is just cooked through with a nice golden crust.

  • 8

    Plate the seared salmon fillet alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Finish with a light drizzle of lemon juice.

  • 9

    Serve immediately and enjoy your balanced dinner.