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 delicate dinner featuring a pan-seared salmon fillet served alongside tender roasted asparagus and a creamy cauliflower mash enriched with a touch of non-fat Greek yogurt. This dish provides a harmonious blend of flavors and textures, from the crispy sear on the salmon to the smooth, velvety mash and the lightly charred asparagus, making it a delicious and nutrient-dense meal.

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NUTRITION

432kcal
Protein
42g
Fat
23.1g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus Spears

1 cup Cauliflower

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the 5 oz salmon fillet with salt, pepper, and a splash of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat and add the salmon skin-side down if applicable. Sear for about 3-4 minutes on each side until a golden crust forms and the salmon reaches desired doneness.

  • 4

    Meanwhile, toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    For the cauliflower mash, steam or boil 1 cup of cauliflower until soft (about 8-10 minutes). Drain and transfer to a bowl.

  • 6

    Mix in 1/4 cup non-fat Greek yogurt, salt, pepper, and a small squeeze of lemon juice to the cauliflower. Blend or mash until smooth and creamy.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Garnish with a final drizzle of lemon juice if desired and 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 delicate dinner featuring a pan-seared salmon fillet served alongside tender roasted asparagus and a creamy cauliflower mash enriched with a touch of non-fat Greek yogurt. This dish provides a harmonious blend of flavors and textures, from the crispy sear on the salmon to the smooth, velvety mash and the lightly charred asparagus, making it a delicious and nutrient-dense meal.

NUTRITION

432kcal
Protein
42g
Fat
23.1g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus Spears

1 cup Cauliflower

1/4 cup Non-Fat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the 5 oz salmon fillet with salt, pepper, and a splash of lemon juice.

  • 3

    Heat a non-stick skillet over medium-high heat and add the salmon skin-side down if applicable. Sear for about 3-4 minutes on each side until a golden crust forms and the salmon reaches desired doneness.

  • 4

    Meanwhile, toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.

  • 5

    For the cauliflower mash, steam or boil 1 cup of cauliflower until soft (about 8-10 minutes). Drain and transfer to a bowl.

  • 6

    Mix in 1/4 cup non-fat Greek yogurt, salt, pepper, and a small squeeze of lemon juice to the cauliflower. Blend or mash until smooth and creamy.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Garnish with a final drizzle of lemon juice if desired and serve warm.