Seared Salmon with Roasted Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Enjoy a beautifully balanced dinner featuring perfectly seared salmon with a slight crispy edge, accompanied by vibrant roasted asparagus and a creamy garlic-infused cauliflower mash. This dish celebrates fresh flavors and clean ingredients to provide a satisfying meal that supports your nutritional goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

450kcal
Protein
38.7g
Fat
32.3g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil (for searing)

8 spears Asparagus

1 tsp Olive Oil (for roasting asparagus)

1 cup chopped Cauliflower

1 clove Garlic

1 tsp Olive Oil (for cauliflower mash)

1/4 cup Unsweetened Almond Milk

1 tsp Butter

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with salt and pepper.

  • 3

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down if applicable. Sear for about 3-4 minutes per side until a crispy crust forms and the fish is cooked to your desired doneness.

  • 4

    While the salmon is searing, place the asparagus on a baking sheet. Drizzle with 1 tsp olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for about 10-12 minutes until tender.

  • 5

    For the cauliflower mash: Steam or boil 1 cup chopped cauliflower with 1 clove garlic until very tender, about 8-10 minutes.

  • 6

    Drain the cauliflower and garlic, then add 1 tsp olive oil, 1/4 cup unsweetened almond milk, and 1 tsp butter. Blend or mash until smooth. Season with salt and pepper to taste.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a serving of garlic cauliflower mash. Serve warm.

Seared Salmon with Roasted Asparagus and Garlic 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 Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Enjoy a beautifully balanced dinner featuring perfectly seared salmon with a slight crispy edge, accompanied by vibrant roasted asparagus and a creamy garlic-infused cauliflower mash. This dish celebrates fresh flavors and clean ingredients to provide a satisfying meal that supports your nutritional goals.

NUTRITION

450kcal
Protein
38.7g
Fat
32.3g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 tsp Olive Oil (for searing)

8 spears Asparagus

1 tsp Olive Oil (for roasting asparagus)

1 cup chopped Cauliflower

1 clove Garlic

1 tsp Olive Oil (for cauliflower mash)

1/4 cup Unsweetened Almond Milk

1 tsp Butter

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with salt and pepper.

  • 3

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down if applicable. Sear for about 3-4 minutes per side until a crispy crust forms and the fish is cooked to your desired doneness.

  • 4

    While the salmon is searing, place the asparagus on a baking sheet. Drizzle with 1 tsp olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for about 10-12 minutes until tender.

  • 5

    For the cauliflower mash: Steam or boil 1 cup chopped cauliflower with 1 clove garlic until very tender, about 8-10 minutes.

  • 6

    Drain the cauliflower and garlic, then add 1 tsp olive oil, 1/4 cup unsweetened almond milk, and 1 tsp butter. Blend or mash until smooth. Season with salt and pepper to taste.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a serving of garlic cauliflower mash. Serve warm.