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

A beautifully balanced plate featuring a perfectly seared 6 oz wild-caught salmon paired with tender roasted asparagus and a creamy cauliflower mash lightly uplifted with a hint of Greek yogurt and olive oil. This dish offers a satisfying combination of flavors and textures, with the salmon's crispy exterior and moist interior complemented by the earthy mash and vibrant asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
45.1g
Fat
14.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

3 tsp Olive Oil

1 cup Cauliflower

1/4 cup Plain Nonfat Greek Yogurt

Salt & Pepper to taste

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Wash and trim the asparagus. Toss it with 2 teaspoons of olive oil, salt, and pepper. Spread evenly on the baking sheet.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and slightly crispy at the tips.

  • 4

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

  • 5

    In a small bowl, combine the steamed cauliflower with 1 teaspoon of olive oil, 1/4 cup Greek yogurt, salt, and pepper. Use a blender or immersion mixer to create a smooth mash. Adjust seasoning with lemon juice, salt, and pepper.

  • 6

    Pat the 6 oz salmon fillet dry and season both sides with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if skin is on) and sear for about 3-4 minutes until a crisp crust forms.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes or until desired doneness is reached.

  • 9

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Drizzle a little extra lemon juice over the top to brighten the flavors.

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

A beautifully balanced plate featuring a perfectly seared 6 oz wild-caught salmon paired with tender roasted asparagus and a creamy cauliflower mash lightly uplifted with a hint of Greek yogurt and olive oil. This dish offers a satisfying combination of flavors and textures, with the salmon's crispy exterior and moist interior complemented by the earthy mash and vibrant asparagus.

NUTRITION

370kcal
Protein
45.1g
Fat
14.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

3 tsp Olive Oil

1 cup Cauliflower

1/4 cup Plain Nonfat Greek Yogurt

Salt & Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Wash and trim the asparagus. Toss it with 2 teaspoons of olive oil, salt, and pepper. Spread evenly on the baking sheet.

  • 3

    Roast the asparagus in the oven for 12-15 minutes until tender and slightly crispy at the tips.

  • 4

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

  • 5

    In a small bowl, combine the steamed cauliflower with 1 teaspoon of olive oil, 1/4 cup Greek yogurt, salt, and pepper. Use a blender or immersion mixer to create a smooth mash. Adjust seasoning with lemon juice, salt, and pepper.

  • 6

    Pat the 6 oz salmon fillet dry and season both sides with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if skin is on) and sear for about 3-4 minutes until a crisp crust forms.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes or until desired doneness is reached.

  • 9

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Drizzle a little extra lemon juice over the top to brighten the flavors.