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 plate featuring a perfectly seared salmon fillet, accompanied by tender roasted asparagus and a creamy cauliflower mash enriched with a hint of tangy Greek yogurt. This dish delivers a satisfying balance of flavors and textures, ensuring a delightful, wholesome dining experience.

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NUTRITION

412kcal
Protein
45g
Fat
22.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 teaspoon Olive Oil

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the salmon fillet on both sides with salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes. Flip and cook for an additional 2-3 minutes until it's just cooked through.

  • 4

    Meanwhile, trim the asparagus and toss it in a small bowl with a teaspoon of olive oil, a pinch of salt, and black pepper. Spread the asparagus on a baking sheet in a single layer.

  • 5

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

  • 6

    For the cauliflower mash, steam or boil 1 cup of cauliflower florets until very tender, about 8-10 minutes. Drain well.

  • 7

    Transfer the cooked cauliflower to a blender or use an immersion blender. Add the nonfat Greek yogurt, a pinch of salt, and black pepper, then blend until smooth and creamy.

  • 8

    Plate the seared salmon next to a serving of roasted asparagus and add a generous scoop of cauliflower mash. Serve immediately.

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 plate featuring a perfectly seared salmon fillet, accompanied by tender roasted asparagus and a creamy cauliflower mash enriched with a hint of tangy Greek yogurt. This dish delivers a satisfying balance of flavors and textures, ensuring a delightful, wholesome dining experience.

NUTRITION

412kcal
Protein
45g
Fat
22.8g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 teaspoon Olive Oil

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the salmon fillet on both sides with salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes. Flip and cook for an additional 2-3 minutes until it's just cooked through.

  • 4

    Meanwhile, trim the asparagus and toss it in a small bowl with a teaspoon of olive oil, a pinch of salt, and black pepper. Spread the asparagus on a baking sheet in a single layer.

  • 5

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

  • 6

    For the cauliflower mash, steam or boil 1 cup of cauliflower florets until very tender, about 8-10 minutes. Drain well.

  • 7

    Transfer the cooked cauliflower to a blender or use an immersion blender. Add the nonfat Greek yogurt, a pinch of salt, and black pepper, then blend until smooth and creamy.

  • 8

    Plate the seared salmon next to a serving of roasted asparagus and add a generous scoop of cauliflower mash. Serve immediately.