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 delicate seared wild salmon fillet paired with perfectly roasted asparagus and a creamy cauliflower mash. This dinner delivers a beautifully balanced plate with bright notes and a comforting, creamy texture, making it both nutritious and satisfying.

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NUTRITION

369kcal
Protein
39.3g
Fat
21.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the asparagus in a small bowl with half of the olive oil, a pinch of salt and pepper. Spread them on the baking sheet.

  • 3

    Roast the asparagus in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, steam or boil the cauliflower florets until very tender, about 10 minutes.

  • 5

    In a small skillet, heat the remaining olive oil over medium heat. Add crushed garlic and lightly sauté until fragrant, about 30 seconds.

  • 6

    Pat the salmon dry, season with salt and pepper, and sear in the skillet garlic oil on medium-high heat for about 3-4 minutes per side, or until cooked to your desired doneness.

  • 7

    Blend the cooked cauliflower with a little salt, pepper, and a drizzle of olive oil (if desired) for extra creaminess until smooth.

  • 8

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Squeeze a lemon wedge over the salmon for a bright finishing touch.

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 delicate seared wild salmon fillet paired with perfectly roasted asparagus and a creamy cauliflower mash. This dinner delivers a beautifully balanced plate with bright notes and a comforting, creamy texture, making it both nutritious and satisfying.

NUTRITION

369kcal
Protein
39.3g
Fat
21.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

Salt and Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the asparagus in a small bowl with half of the olive oil, a pinch of salt and pepper. Spread them on the baking sheet.

  • 3

    Roast the asparagus in the oven for about 12-15 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, steam or boil the cauliflower florets until very tender, about 10 minutes.

  • 5

    In a small skillet, heat the remaining olive oil over medium heat. Add crushed garlic and lightly sauté until fragrant, about 30 seconds.

  • 6

    Pat the salmon dry, season with salt and pepper, and sear in the skillet garlic oil on medium-high heat for about 3-4 minutes per side, or until cooked to your desired doneness.

  • 7

    Blend the cooked cauliflower with a little salt, pepper, and a drizzle of olive oil (if desired) for extra creaminess until smooth.

  • 8

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Squeeze a lemon wedge over the salmon for a bright finishing touch.