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 beautifully balanced dinner featuring a perfectly seared salmon fillet with crisp roasted asparagus and a creamy cauliflower mash enhanced with a touch of nonfat Greek yogurt and a drizzle of olive oil. The dish is both satisfying and vibrant, offering a harmonious mix of textures and flavors that are as nutritious as they are delicious.

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NUTRITION

427kcal
Protein
42.4g
Fat
22.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

6 Asparagus Spears

1 cup Cauliflower

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Prepare a baking sheet by lightly coating it with olive oil or lining it with parchment paper.

  • 2

    Trim the tough ends of the asparagus and place them on the baking sheet. Drizzle a small amount of olive oil over the asparagus, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy on the edges.

  • 4

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

  • 5

    In a blender or food processor, combine the cooked cauliflower, nonfat Greek yogurt, garlic, a pinch of salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

  • 6

    Pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 7

    Heat a nonstick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down. Sear for about 3-4 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through but still moist.

  • 8

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. 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 beautifully balanced dinner featuring a perfectly seared salmon fillet with crisp roasted asparagus and a creamy cauliflower mash enhanced with a touch of nonfat Greek yogurt and a drizzle of olive oil. The dish is both satisfying and vibrant, offering a harmonious mix of textures and flavors that are as nutritious as they are delicious.

NUTRITION

427kcal
Protein
42.4g
Fat
22.8g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

6 Asparagus Spears

1 cup Cauliflower

1/3 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Prepare a baking sheet by lightly coating it with olive oil or lining it with parchment paper.

  • 2

    Trim the tough ends of the asparagus and place them on the baking sheet. Drizzle a small amount of olive oil over the asparagus, season with salt and pepper, and toss to coat evenly.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy on the edges.

  • 4

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

  • 5

    In a blender or food processor, combine the cooked cauliflower, nonfat Greek yogurt, garlic, a pinch of salt, and pepper. Blend until smooth and creamy. Adjust seasoning as needed.

  • 6

    Pat the salmon fillet dry with paper towels. Season both sides with salt and pepper.

  • 7

    Heat a nonstick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down. Sear for about 3-4 minutes until the skin is crispy. Flip the salmon and cook for another 3-4 minutes, or until the salmon is cooked through but still moist.

  • 8

    Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Serve immediately.