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 beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a velvety cauliflower mash. This dish offers a harmonious blend of flavors and textures with minimal yet impactful ingredients, celebrating clean eating and nutritional excellence.

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NUTRITION

481kcal
Protein
40.2g
Fat
28.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1.5 cups Cauliflower

1.5 tsp Olive Oil

1 clove Garlic

1 Lemon Wedge

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

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

  • 3

    Heat a nonstick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes until a crispy crust forms. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through. Squeeze half of the lemon over the salmon at the end of cooking.

  • 4

    Meanwhile, trim the woody ends from the asparagus. Toss the asparagus with a portion of the olive oil, a pinch of salt and pepper, and spread it on a baking sheet. Roast in the preheated oven for about 10 minutes until tender and slightly charred.

  • 5

    For the cauliflower mash, steam the cauliflower florets until very tender (about 8-10 minutes). In a bowl, combine the steamed cauliflower with a finely minced garlic clove and a small drizzle (about 0.5 tsp) of olive oil. Use a fork or a blender to mash the cauliflower to your desired consistency. Season with salt and pepper to taste.

  • 6

    Plate the seared salmon alongside the roasted asparagus and cauliflower mash. Garnish with the remaining lemon wedge and serve warm.

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 beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a velvety cauliflower mash. This dish offers a harmonious blend of flavors and textures with minimal yet impactful ingredients, celebrating clean eating and nutritional excellence.

NUTRITION

481kcal
Protein
40.2g
Fat
28.6g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1.5 cups Cauliflower

1.5 tsp Olive Oil

1 clove Garlic

1 Lemon Wedge

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

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

  • 3

    Heat a nonstick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes until a crispy crust forms. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through. Squeeze half of the lemon over the salmon at the end of cooking.

  • 4

    Meanwhile, trim the woody ends from the asparagus. Toss the asparagus with a portion of the olive oil, a pinch of salt and pepper, and spread it on a baking sheet. Roast in the preheated oven for about 10 minutes until tender and slightly charred.

  • 5

    For the cauliflower mash, steam the cauliflower florets until very tender (about 8-10 minutes). In a bowl, combine the steamed cauliflower with a finely minced garlic clove and a small drizzle (about 0.5 tsp) of olive oil. Use a fork or a blender to mash the cauliflower to your desired consistency. Season with salt and pepper to taste.

  • 6

    Plate the seared salmon alongside the roasted asparagus and cauliflower mash. Garnish with the remaining lemon wedge and serve warm.