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 beautifully seared salmon paired with crisp, roasted asparagus and a creamy cauliflower mash accented with a touch of Greek yogurt. This dish offers a satisfying blend of flavors and textures, featuring savory, tender salmon alongside vibrant, lightly roasted vegetables – a perfect balance for a wholesome dinner.

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NUTRITION

499kcal
Protein
48.9g
Fat
29.9g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

6 Asparagus Spears (~100g)

200g Cauliflower

1 Tbsp Olive Oil

1/2 Cup Unsweetened Almond Milk

1/3 Cup Nonfat Greek Yogurt

2 Garlic Cloves

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus spears with half the olive oil, one minced garlic clove, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, steam or boil the cauliflower florets until very tender, about 8-10 minutes. Drain and transfer to a bowl.

  • 4

    In the cauliflower bowl, add the unsweetened almond milk, the remaining minced garlic, nonfat Greek yogurt, salt, and pepper. Blend or mash until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until just cooked through.

  • 6

    Plate the salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Garnish with additional pepper if desired and 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 beautifully seared salmon paired with crisp, roasted asparagus and a creamy cauliflower mash accented with a touch of Greek yogurt. This dish offers a satisfying blend of flavors and textures, featuring savory, tender salmon alongside vibrant, lightly roasted vegetables – a perfect balance for a wholesome dinner.

NUTRITION

499kcal
Protein
48.9g
Fat
29.9g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

6 Asparagus Spears (~100g)

200g Cauliflower

1 Tbsp Olive Oil

1/2 Cup Unsweetened Almond Milk

1/3 Cup Nonfat Greek Yogurt

2 Garlic Cloves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus spears with half the olive oil, one minced garlic clove, salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 3

    Meanwhile, steam or boil the cauliflower florets until very tender, about 8-10 minutes. Drain and transfer to a bowl.

  • 4

    In the cauliflower bowl, add the unsweetened almond milk, the remaining minced garlic, nonfat Greek yogurt, salt, and pepper. Blend or mash until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until just cooked through.

  • 6

    Plate the salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Garnish with additional pepper if desired and serve immediately.