Seared Salmon Filet 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 Filet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Cauliflower Mash

Delight in a perfectly seared salmon filet paired with vibrant roasted asparagus and a creamy cauliflower mash enhanced with a dollop of nonfat Greek yogurt and a hint of butter. This dish balances rich, tender salmon with fresh, crisp vegetables and a velvety mash – a satisfying dinner that’s both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

448kcal
Protein
42g
Fat
27g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Olive Oil

1 cup Asparagus

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tsp Butter

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus and prepare a small pot for the cauliflower mash.

  • 2

    Place the asparagus on a baking tray, drizzle with a bit of olive oil (reserve extra olive oil for the salmon if desired), season lightly with salt and pepper, and roast for about 10-12 minutes until tender and slightly charred.

  • 3

    For the cauliflower mash, steam or boil the cauliflower florets until very soft, about 8-10 minutes. Drain well and transfer to a bowl.

  • 4

    Mash the cauliflower with nonfat Greek yogurt and butter until smooth and creamy. Season with salt and pepper to taste.

  • 5

    While the vegetables are roasting and cauliflower is steaming, pat dry the salmon fillet. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the olive oil to the pan, then place the salmon fillet skin-side down (if skin is on) or presentation-side down if skinless. Sear for about 3-4 minutes per side, adjusting time based on thickness, until the salmon is opaque and easily flakes with a fork.

  • 7

    Plate by placing a generous serving of the cauliflower mash, arrange the roasted asparagus alongside, and top with the seared salmon fillet. Serve immediately.

Seared Salmon Filet 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 Filet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Cauliflower Mash

Delight in a perfectly seared salmon filet paired with vibrant roasted asparagus and a creamy cauliflower mash enhanced with a dollop of nonfat Greek yogurt and a hint of butter. This dish balances rich, tender salmon with fresh, crisp vegetables and a velvety mash – a satisfying dinner that’s both nutritious and delicious.

NUTRITION

448kcal
Protein
42g
Fat
27g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 tsp Olive Oil

1 cup Asparagus

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1 tsp Butter

PREPARATION

  • 1

    Preheat your oven to 400°F for the asparagus and prepare a small pot for the cauliflower mash.

  • 2

    Place the asparagus on a baking tray, drizzle with a bit of olive oil (reserve extra olive oil for the salmon if desired), season lightly with salt and pepper, and roast for about 10-12 minutes until tender and slightly charred.

  • 3

    For the cauliflower mash, steam or boil the cauliflower florets until very soft, about 8-10 minutes. Drain well and transfer to a bowl.

  • 4

    Mash the cauliflower with nonfat Greek yogurt and butter until smooth and creamy. Season with salt and pepper to taste.

  • 5

    While the vegetables are roasting and cauliflower is steaming, pat dry the salmon fillet. Season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Add the olive oil to the pan, then place the salmon fillet skin-side down (if skin is on) or presentation-side down if skinless. Sear for about 3-4 minutes per side, adjusting time based on thickness, until the salmon is opaque and easily flakes with a fork.

  • 7

    Plate by placing a generous serving of the cauliflower mash, arrange the roasted asparagus alongside, and top with the seared salmon fillet. Serve immediately.