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

Enjoy a vibrant dinner featuring a perfectly seared wild salmon fillet paired with tender roasted asparagus and a silky cauliflower mash enriched with egg whites and a dollop of nonfat Greek yogurt. This dish balances rich umami flavors from the salmon with a fresh, light side and a creamy mash that ties the meal together beautifully.

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NUTRITION

359kcal
Protein
47.5g
Fat
10.1g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

5 Asparagus Spears

1 cup Cauliflower, chopped

2 tbsp Nonfat Greek Yogurt

2 Egg Whites

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and line a baking sheet with parchment paper.

  • 2

    Rinse the asparagus and trim the tough ends. Arrange them on the baking sheet. Roast in the oven for about 10-12 minutes until tender.

  • 3

    Meanwhile, steam or boil the chopped cauliflower until very soft, approximately 8-10 minutes.

  • 4

    In a blender or using a fork, combine the steamed cauliflower, egg whites, and nonfat Greek yogurt. Blend or mash until you achieve a smooth, creamy consistency. Season with salt and pepper to taste.

  • 5

    Pat the salmon dry with a paper towel. Heat a non-stick skillet over medium-high heat. Sear the salmon fillet skin-side down first if applicable, then flip to cook the other side until the salmon is opaque and flakes easily, about 3-4 minutes per side.

  • 6

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

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

Enjoy a vibrant dinner featuring a perfectly seared wild salmon fillet paired with tender roasted asparagus and a silky cauliflower mash enriched with egg whites and a dollop of nonfat Greek yogurt. This dish balances rich umami flavors from the salmon with a fresh, light side and a creamy mash that ties the meal together beautifully.

NUTRITION

359kcal
Protein
47.5g
Fat
10.1g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

5 Asparagus Spears

1 cup Cauliflower, chopped

2 tbsp Nonfat Greek Yogurt

2 Egg Whites

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and line a baking sheet with parchment paper.

  • 2

    Rinse the asparagus and trim the tough ends. Arrange them on the baking sheet. Roast in the oven for about 10-12 minutes until tender.

  • 3

    Meanwhile, steam or boil the chopped cauliflower until very soft, approximately 8-10 minutes.

  • 4

    In a blender or using a fork, combine the steamed cauliflower, egg whites, and nonfat Greek yogurt. Blend or mash until you achieve a smooth, creamy consistency. Season with salt and pepper to taste.

  • 5

    Pat the salmon dry with a paper towel. Heat a non-stick skillet over medium-high heat. Sear the salmon fillet skin-side down first if applicable, then flip to cook the other side until the salmon is opaque and flakes easily, about 3-4 minutes per side.

  • 6

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