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 balanced dinner featuring perfectly seared salmon paired with crisp roasted asparagus and a creamy cauliflower mash accentuated by a touch of Greek yogurt and olive oil. This dish offers a satisfying blend of flavors and textures, from the rich, savory salmon to the light, fresh asparagus and velvety mash, making it a deliciously healthy choice.

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NUTRITION

448kcal
Protein
45.2g
Fat
25.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Atlantic Salmon Fillet (~156g)

1 cup Asparagus (~134g)

1 tsp Olive Oil for asparagus

1 cup Cauliflower Florets (~107g)

1/3 cup Nonfat Greek Yogurt (~77g)

1 tsp Olive Oil for mash

1 clove Garlic, minced

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with salt and black pepper. Heat a non-stick pan over medium-high heat and add a light drizzle of olive oil. Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 3-4 minutes, or until it reaches your desired doneness.

  • 3

    While the salmon cooks, toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Place the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    For the cauliflower mash, steam the cauliflower florets until very tender (about 8-10 minutes). Transfer to a blender or food processor, add the minced garlic, nonfat Greek yogurt, and 1 teaspoon of olive oil. Blend until smooth, and season with salt and black pepper to taste.

  • 5

    Plate the seared salmon alongside the roasted asparagus and scoop a generous serving of cauliflower mash. Serve immediately while 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 balanced dinner featuring perfectly seared salmon paired with crisp roasted asparagus and a creamy cauliflower mash accentuated by a touch of Greek yogurt and olive oil. This dish offers a satisfying blend of flavors and textures, from the rich, savory salmon to the light, fresh asparagus and velvety mash, making it a deliciously healthy choice.

NUTRITION

448kcal
Protein
45.2g
Fat
25.5g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Atlantic Salmon Fillet (~156g)

1 cup Asparagus (~134g)

1 tsp Olive Oil for asparagus

1 cup Cauliflower Florets (~107g)

1/3 cup Nonfat Greek Yogurt (~77g)

1 tsp Olive Oil for mash

1 clove Garlic, minced

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet with salt and black pepper. Heat a non-stick pan over medium-high heat and add a light drizzle of olive oil. Sear the salmon skin-side down for about 3-4 minutes, then flip and cook for an additional 3-4 minutes, or until it reaches your desired doneness.

  • 3

    While the salmon cooks, toss the asparagus with 1 teaspoon of olive oil, salt, and pepper. Place the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    For the cauliflower mash, steam the cauliflower florets until very tender (about 8-10 minutes). Transfer to a blender or food processor, add the minced garlic, nonfat Greek yogurt, and 1 teaspoon of olive oil. Blend until smooth, and season with salt and black pepper to taste.

  • 5

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