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 vibrant and wholesome dinner featuring a perfectly seared salmon fillet topped with a drizzle of olive oil, accompanied by tender roasted asparagus and a creamy, protein-boosted cauliflower mash subtly enhanced with Greek yogurt. This balanced plate combines rich flavors with a satisfying texture, making it a delightful and nutritious meal.

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NUTRITION

421kcal
Protein
47.1g
Fat
23g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1/3 cup Nonfat Greek Yogurt

2 teaspoons Olive Oil

Salt and Pepper to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Season the salmon fillet on both sides with salt and pepper.

  • 3

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of olive oil. Once hot, sear the salmon fillet for about 3-4 minutes per side until a golden crust forms and the center reaches your desired doneness.

  • 4

    While the salmon is cooking, toss the asparagus in 1 teaspoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 10 minutes until tender and slightly crispy.

  • 5

    Steam or boil the cauliflower until very tender, about 8-10 minutes.

  • 6

    Drain the cauliflower and transfer it to a blender or use a potato masher. Add the nonfat Greek yogurt, lemon juice, salt, and pepper, then blend or mash until smooth and creamy.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a serving of cauliflower mash. Squeeze a bit more lemon juice over the salmon if desired, and serve warm.

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 vibrant and wholesome dinner featuring a perfectly seared salmon fillet topped with a drizzle of olive oil, accompanied by tender roasted asparagus and a creamy, protein-boosted cauliflower mash subtly enhanced with Greek yogurt. This balanced plate combines rich flavors with a satisfying texture, making it a delightful and nutritious meal.

NUTRITION

421kcal
Protein
47.1g
Fat
23g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1/3 cup Nonfat Greek Yogurt

2 teaspoons Olive Oil

Salt and Pepper to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Season the salmon fillet on both sides with salt and pepper.

  • 3

    Heat a nonstick skillet over medium-high heat and add 1 teaspoon of olive oil. Once hot, sear the salmon fillet for about 3-4 minutes per side until a golden crust forms and the center reaches your desired doneness.

  • 4

    While the salmon is cooking, toss the asparagus in 1 teaspoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in the preheated oven for about 10 minutes until tender and slightly crispy.

  • 5

    Steam or boil the cauliflower until very tender, about 8-10 minutes.

  • 6

    Drain the cauliflower and transfer it to a blender or use a potato masher. Add the nonfat Greek yogurt, lemon juice, salt, and pepper, then blend or mash until smooth and creamy.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a serving of cauliflower mash. Squeeze a bit more lemon juice over the salmon if desired, and serve warm.