Seared Salmon 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 with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Enjoy a beautifully balanced plate featuring a perfectly seared salmon fillet, served alongside vibrant roasted asparagus and a silky, comforting cauliflower mash. This dish brings together bright citrus notes, aromatic garlic, and just a hint of olive oil to create a medley that’s both nutrient-rich and satisfying.

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NUTRITION

487kcal
Protein
44.2g
Fat
29.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

8 spears Asparagus

1 cup chopped Cauliflower

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and prepare a pot of water for the cauliflower.

  • 2

    Place the asparagus spears on a baking tray. Drizzle with half the olive oil and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and just starting to brown.

  • 3

    While the asparagus roasts, steam the chopped cauliflower in a pot until very tender (about 8-10 minutes).

  • 4

    In a small pan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Pat the salmon dry and season both sides with salt, pepper, and a drizzle of lemon juice. Heat a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon, skin-side down first if applicable, for about 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes, or until the salmon is just cooked through.

  • 7

    Once the cauliflower is soft, transfer it to a blender or use an immersion blender. Add the sautéed garlic and blend until smooth, seasoning with a pinch of salt and pepper as needed.

  • 8

    Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Finish with a light squeeze of lemon juice over the salmon and serve immediately.

Seared Salmon 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 with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Enjoy a beautifully balanced plate featuring a perfectly seared salmon fillet, served alongside vibrant roasted asparagus and a silky, comforting cauliflower mash. This dish brings together bright citrus notes, aromatic garlic, and just a hint of olive oil to create a medley that’s both nutrient-rich and satisfying.

NUTRITION

487kcal
Protein
44.2g
Fat
29.9g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

8 spears Asparagus

1 cup chopped Cauliflower

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and prepare a pot of water for the cauliflower.

  • 2

    Place the asparagus spears on a baking tray. Drizzle with half the olive oil and season with salt and pepper. Roast in the oven for 10-12 minutes until tender and just starting to brown.

  • 3

    While the asparagus roasts, steam the chopped cauliflower in a pot until very tender (about 8-10 minutes).

  • 4

    In a small pan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

  • 5

    Pat the salmon dry and season both sides with salt, pepper, and a drizzle of lemon juice. Heat a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon, skin-side down first if applicable, for about 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes, or until the salmon is just cooked through.

  • 7

    Once the cauliflower is soft, transfer it to a blender or use an immersion blender. Add the sautéed garlic and blend until smooth, seasoning with a pinch of salt and pepper as needed.

  • 8

    Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Finish with a light squeeze of lemon juice over the salmon and serve immediately.