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 plate of pan-seared salmon paired with crisp roasted asparagus and a creamy cauliflower mash. The dish offers a balance of succulent fish, tender, caramelized asparagus, and a comforting, silky mash that's been gently lifted by a hint of olive oil and butter.

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NUTRITION

429kcal
Protein
45g
Fat
24g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

6 spears Asparagus

150 grams Cauliflower

1 teaspoon Olive Oil

1 teaspoon Butter

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the asparagus.

  • 2

    Pat the salmon fillet dry and season with salt and pepper. Let it rest at room temperature for about 10 minutes.

  • 3

    Trim the asparagus ends and toss them with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 4

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 6

    Transfer the steamed cauliflower to a blender or use a potato masher. Add the teaspoon of butter and an extra drizzle of olive oil if desired. Blend or mash until smooth and creamy. Season with salt and pepper to taste.

  • 7

    Heat a non-stick skillet over medium-high heat. Sear the salmon fillet, skin-side down if applicable, for about 4 minutes until a crust forms.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through and flakes easily with a fork.

  • 9

    Plate the salmon alongside a serving of the roasted asparagus and a generous scoop of cauliflower mash. Garnish with a squeeze of fresh lemon if desired.

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 plate of pan-seared salmon paired with crisp roasted asparagus and a creamy cauliflower mash. The dish offers a balance of succulent fish, tender, caramelized asparagus, and a comforting, silky mash that's been gently lifted by a hint of olive oil and butter.

NUTRITION

429kcal
Protein
45g
Fat
24g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

6 spears Asparagus

150 grams Cauliflower

1 teaspoon Olive Oil

1 teaspoon Butter

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for the asparagus.

  • 2

    Pat the salmon fillet dry and season with salt and pepper. Let it rest at room temperature for about 10 minutes.

  • 3

    Trim the asparagus ends and toss them with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet.

  • 4

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly caramelized.

  • 5

    Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 6

    Transfer the steamed cauliflower to a blender or use a potato masher. Add the teaspoon of butter and an extra drizzle of olive oil if desired. Blend or mash until smooth and creamy. Season with salt and pepper to taste.

  • 7

    Heat a non-stick skillet over medium-high heat. Sear the salmon fillet, skin-side down if applicable, for about 4 minutes until a crust forms.

  • 8

    Flip the salmon and cook for an additional 3-4 minutes until the fish is just cooked through and flakes easily with a fork.

  • 9

    Plate the salmon alongside a serving of the roasted asparagus and a generous scoop of cauliflower mash. Garnish with a squeeze of fresh lemon if desired.