Raspberry Glazed Salmon with Creamy Cauliflower Puree and Crispy Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Raspberry Glazed Salmon with Creamy Cauliflower Puree and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Raspberry Glazed Salmon with Creamy Cauliflower Puree and Crispy Roasted Asparagus

Experience a delightful fusion of flavors with this dish featuring perfectly roasted salmon drizzled with a tangy raspberry glaze, paired alongside a velvety cauliflower puree and crisp, roasted asparagus spears. Each bite offers a balance of sweet and savory notes, a gentle creamy texture, and a satisfying crunch.

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NUTRITION

489kcal
Protein
36.5g
Fat
28.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Cauliflower

1/2 cup Unsweetened Almond Milk

2 teaspoons Olive Oil

1 cup Asparagus

1 tablespoon Raspberry Preserve

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the asparagus on a baking tray, drizzle with 1 teaspoon of olive oil, season lightly with salt and pepper, and roast for 10-12 minutes until crispy.

  • 3

    Meanwhile, season the salmon fillet with salt and pepper. In a small saucepan over medium heat, warm the raspberry preserve until it becomes slightly fluid to use as a glaze.

  • 4

    Lightly brush the salmon with the warmed raspberry glaze, and place it on a baking tray lined with parchment paper. Bake in the oven for about 10-12 minutes, or until the salmon is just opaque and flakes easily.

  • 5

    For the puree, steam the cauliflower florets until very tender, about 8-10 minutes. Transfer to a blender, add the unsweetened almond milk and 1 teaspoon of olive oil, and blend until smooth. Season with salt and pepper to taste.

  • 6

    To plate, spoon a generous layer of cauliflower puree onto the center of your plate, top with the raspberry-glazed salmon, and arrange the crispy roasted asparagus on the side. Drizzle any remaining glaze over the salmon if desired.

Raspberry Glazed Salmon with Creamy Cauliflower Puree and Crispy Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Raspberry Glazed Salmon with Creamy Cauliflower Puree and Crispy Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Raspberry Glazed Salmon with Creamy Cauliflower Puree and Crispy Roasted Asparagus

Experience a delightful fusion of flavors with this dish featuring perfectly roasted salmon drizzled with a tangy raspberry glaze, paired alongside a velvety cauliflower puree and crisp, roasted asparagus spears. Each bite offers a balance of sweet and savory notes, a gentle creamy texture, and a satisfying crunch.

NUTRITION

489kcal
Protein
36.5g
Fat
28.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Cauliflower

1/2 cup Unsweetened Almond Milk

2 teaspoons Olive Oil

1 cup Asparagus

1 tablespoon Raspberry Preserve

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the asparagus on a baking tray, drizzle with 1 teaspoon of olive oil, season lightly with salt and pepper, and roast for 10-12 minutes until crispy.

  • 3

    Meanwhile, season the salmon fillet with salt and pepper. In a small saucepan over medium heat, warm the raspberry preserve until it becomes slightly fluid to use as a glaze.

  • 4

    Lightly brush the salmon with the warmed raspberry glaze, and place it on a baking tray lined with parchment paper. Bake in the oven for about 10-12 minutes, or until the salmon is just opaque and flakes easily.

  • 5

    For the puree, steam the cauliflower florets until very tender, about 8-10 minutes. Transfer to a blender, add the unsweetened almond milk and 1 teaspoon of olive oil, and blend until smooth. Season with salt and pepper to taste.

  • 6

    To plate, spoon a generous layer of cauliflower puree onto the center of your plate, top with the raspberry-glazed salmon, and arrange the crispy roasted asparagus on the side. Drizzle any remaining glaze over the salmon if desired.