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 this vibrant dinner featuring a perfectly seared 6-ounce salmon fillet paired with crisp roasted asparagus spears and a creamy cauliflower mash. The dish delivers a delightful balance of flavors and textures, with succulent salmon, tender asparagus, and a velvety, garlicky mash that comes together with a hint of olive oil and lemon.

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NUTRITION

370kcal
Protein
40g
Fat
20.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

2 cups Cauliflower florets

2 tsp Olive Oil

0.5 cup Unsweetened Almond Milk

1 tsp Garlic Powder

Salt & Black Pepper (to taste)

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them onto a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    Steam the cauliflower florets until they are soft, about 10 minutes.

  • 4

    While the asparagus roasts and cauliflower steams, pat the salmon dry and season both sides with salt, pepper, and garlic powder.

  • 5

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the salmon, skin-side down first, for 3-4 minutes until a golden crust forms. Flip the salmon and continue to cook for another 3-4 minutes or until the fish flakes easily with a fork.

  • 6

    Place the steamed cauliflower into a blender or food processor along with the unsweetened almond milk, garlic powder, salt, and pepper. Blend until smooth and creamy. If needed, adjust seasoning to taste.

  • 7

    Plate the salmon, spoon the cauliflower mash on the side, and add the roasted asparagus. Garnish with a lemon wedge for an extra burst of freshness before serving.

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 this vibrant dinner featuring a perfectly seared 6-ounce salmon fillet paired with crisp roasted asparagus spears and a creamy cauliflower mash. The dish delivers a delightful balance of flavors and textures, with succulent salmon, tender asparagus, and a velvety, garlicky mash that comes together with a hint of olive oil and lemon.

NUTRITION

370kcal
Protein
40g
Fat
20.3g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

2 cups Cauliflower florets

2 tsp Olive Oil

0.5 cup Unsweetened Almond Milk

1 tsp Garlic Powder

Salt & Black Pepper (to taste)

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Spread them onto a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    Steam the cauliflower florets until they are soft, about 10 minutes.

  • 4

    While the asparagus roasts and cauliflower steams, pat the salmon dry and season both sides with salt, pepper, and garlic powder.

  • 5

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of olive oil. Sear the salmon, skin-side down first, for 3-4 minutes until a golden crust forms. Flip the salmon and continue to cook for another 3-4 minutes or until the fish flakes easily with a fork.

  • 6

    Place the steamed cauliflower into a blender or food processor along with the unsweetened almond milk, garlic powder, salt, and pepper. Blend until smooth and creamy. If needed, adjust seasoning to taste.

  • 7

    Plate the salmon, spoon the cauliflower mash on the side, and add the roasted asparagus. Garnish with a lemon wedge for an extra burst of freshness before serving.