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 brilliantly light yet satisfying dish featuring a perfectly seared salmon paired with roasted asparagus and a creamy, velvety cauliflower mash enriched with a touch of Greek yogurt and olive oil. This harmonious plate delivers a balanced medley of flavors and textures that are as nutritious as they are delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

470kcal
Protein
42.3g
Fat
27.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet (156g)

1 cup Cauliflower (107g)

6 spears Asparagus (90g)

1/4 cup Non-fat Greek Yogurt (60g)

1 tsp Olive Oil (for asparagus)

1 tsp Olive Oil (for cauliflower mash)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Meanwhile, steam the cauliflower florets until tender, about 8-10 minutes.

  • 4

    While the cauliflower is steaming, pat the salmon fillet dry and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down (if applicable) for about 3-4 minutes until golden, then flip and cook for another 3-4 minutes until the interior is just opaque.

  • 6

    Transfer the steamed cauliflower to a blender or food processor, add 1 teaspoon of olive oil and the 1/4 cup of non-fat Greek yogurt, and blend until smooth, seasoning with salt and pepper to taste.

  • 7

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. 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 brilliantly light yet satisfying dish featuring a perfectly seared salmon paired with roasted asparagus and a creamy, velvety cauliflower mash enriched with a touch of Greek yogurt and olive oil. This harmonious plate delivers a balanced medley of flavors and textures that are as nutritious as they are delicious.

NUTRITION

470kcal
Protein
42.3g
Fat
27.5g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Salmon Fillet (156g)

1 cup Cauliflower (107g)

6 spears Asparagus (90g)

1/4 cup Non-fat Greek Yogurt (60g)

1 tsp Olive Oil (for asparagus)

1 tsp Olive Oil (for cauliflower mash)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Meanwhile, steam the cauliflower florets until tender, about 8-10 minutes.

  • 4

    While the cauliflower is steaming, pat the salmon fillet dry and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down (if applicable) for about 3-4 minutes until golden, then flip and cook for another 3-4 minutes until the interior is just opaque.

  • 6

    Transfer the steamed cauliflower to a blender or food processor, add 1 teaspoon of olive oil and the 1/4 cup of non-fat Greek yogurt, and blend until smooth, seasoning with salt and pepper to taste.

  • 7

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