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 well-balanced dinner featuring a perfectly seared 6-ounce salmon fillet paired with tender roasted asparagus and a velvety cauliflower mash enriched with a dollop of non-fat Greek yogurt. The dish combines fresh, simple ingredients with a bright hint of lemon and aromatic herbs, making it both satisfying and nutritious.

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NUTRITION

511kcal
Protein
43.3g
Fat
30.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil (for salmon)

1 tsp Olive Oil (for asparagus)

1 tbsp Lemon Juice

1 Garlic clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim the asparagus and toss with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.

  • 3

    For the cauliflower mash, steam 1 cup of cauliflower florets until soft. Transfer to a bowl and add 2 tbsp non-fat Greek yogurt, the juice of 1 tbsp lemon, a minced garlic clove, salt, and pepper. Mash until smooth and creamy.

  • 4

    Season the 6 oz salmon fillet with salt and pepper.

  • 5

    Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 4-5 minutes until a golden crust forms. Flip and cook for an additional 3-4 minutes or until cooked through.

  • 6

    Plate the salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Drizzle a little extra lemon juice over the salmon if desired and serve immediately.

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 well-balanced dinner featuring a perfectly seared 6-ounce salmon fillet paired with tender roasted asparagus and a velvety cauliflower mash enriched with a dollop of non-fat Greek yogurt. The dish combines fresh, simple ingredients with a bright hint of lemon and aromatic herbs, making it both satisfying and nutritious.

NUTRITION

511kcal
Protein
43.3g
Fat
30.1g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

2 tbsp Non-Fat Greek Yogurt

1 tsp Olive Oil (for salmon)

1 tsp Olive Oil (for asparagus)

1 tbsp Lemon Juice

1 Garlic clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim the asparagus and toss with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.

  • 3

    For the cauliflower mash, steam 1 cup of cauliflower florets until soft. Transfer to a bowl and add 2 tbsp non-fat Greek yogurt, the juice of 1 tbsp lemon, a minced garlic clove, salt, and pepper. Mash until smooth and creamy.

  • 4

    Season the 6 oz salmon fillet with salt and pepper.

  • 5

    Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 4-5 minutes until a golden crust forms. Flip and cook for an additional 3-4 minutes or until cooked through.

  • 6

    Plate the salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Drizzle a little extra lemon juice over the salmon if desired and serve immediately.