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 vibrant dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a silky, garlicky cauliflower mash. This dish brings together the rich taste of salmon with the natural sweetness of roasted vegetables, all finished with a bright olive oil drizzle for a satisfying yet light meal.

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NUTRITION

419kcal
Protein
42.2g
Fat
28.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1/2 tbsp Extra Virgin Olive Oil (for roasting)

1/2 tbsp Extra Virgin Olive Oil (for drizzle)

Pinch of Salt

Dash of Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Trim the woody ends off the asparagus and toss with 1/2 tablespoon of olive oil, a pinch of salt, and a dash of black pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, steam or boil the cauliflower until very tender (about 8-10 minutes). Drain well and transfer to a bowl. Add the garlic powder, a pinch of salt, and pepper, then mash until smooth. Adjust seasoning as needed.

  • 4

    While the vegetables are cooking, heat a non-stick skillet over medium-high heat. Pat the salmon dry with paper towels, season both sides lightly with salt and pepper.

  • 5

    Add the salmon fillet to the skillet (skin side down if applicable) and sear for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for another 3-4 minutes until just cooked through.

  • 6

    Plate the seared salmon with a generous scoop of cauliflower mash on the side, and arrange the roasted asparagus next to it.

  • 7

    Drizzle the remaining 1/2 tablespoon of olive oil over the dish for an extra burst of flavor, and 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 vibrant dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a silky, garlicky cauliflower mash. This dish brings together the rich taste of salmon with the natural sweetness of roasted vegetables, all finished with a bright olive oil drizzle for a satisfying yet light meal.

NUTRITION

419kcal
Protein
42.2g
Fat
28.3g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1/2 tbsp Extra Virgin Olive Oil (for roasting)

1/2 tbsp Extra Virgin Olive Oil (for drizzle)

Pinch of Salt

Dash of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the asparagus.

  • 2

    Trim the woody ends off the asparagus and toss with 1/2 tablespoon of olive oil, a pinch of salt, and a dash of black pepper. Spread on a baking sheet and roast for 10-12 minutes until tender.

  • 3

    Meanwhile, steam or boil the cauliflower until very tender (about 8-10 minutes). Drain well and transfer to a bowl. Add the garlic powder, a pinch of salt, and pepper, then mash until smooth. Adjust seasoning as needed.

  • 4

    While the vegetables are cooking, heat a non-stick skillet over medium-high heat. Pat the salmon dry with paper towels, season both sides lightly with salt and pepper.

  • 5

    Add the salmon fillet to the skillet (skin side down if applicable) and sear for about 3-4 minutes until a golden crust forms. Flip the salmon and cook for another 3-4 minutes until just cooked through.

  • 6

    Plate the seared salmon with a generous scoop of cauliflower mash on the side, and arrange the roasted asparagus next to it.

  • 7

    Drizzle the remaining 1/2 tablespoon of olive oil over the dish for an extra burst of flavor, and serve immediately.