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 wild Atlantic salmon fillet, accompanied by tender roasted asparagus and a silky cauliflower mash enriched with a touch of nonfat Greek yogurt. This dish boasts a blend of savory flavors, light citrus notes, and a velvety mash, making it a nutritious and satisfying meal.

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NUTRITION

578kcal
Protein
59.1g
Fat
27.4g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

1 cup Asparagus

1 tsp Extra Virgin Olive Oil (for asparagus)

1 cup Cauliflower

1/2 tsp Extra Virgin Olive Oil (for mash)

1/3 cup Nonfat Greek Yogurt

Pinch of Salt

Pinch of Black Pepper

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Trim the asparagus and toss with 1 teaspoon of olive oil, salt, and black pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the asparagus in the oven for about 12-15 minutes until tender and slightly crisp.

  • 4

    Meanwhile, prepare the cauliflower mash by steaming the cauliflower florets until very tender, about 8-10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor, add 1/2 teaspoon olive oil, nonfat Greek yogurt, salt, and lemon juice. Blend until smooth and creamy. Adjust seasoning to taste.

  • 6

    While the vegetables are roasting and steaming, season the salmon fillet on both sides with salt, pepper, and a squeeze of lemon juice.

  • 7

    Heat a nonstick skillet over medium-high heat. Once hot, sear the salmon fillet skin-side down (if applicable) for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 8

    Plate the seared salmon with a generous serving of roasted asparagus and a scoop of cauliflower mash. Garnish with an extra drizzle of lemon juice 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 beautifully balanced dinner featuring a perfectly seared wild Atlantic salmon fillet, accompanied by tender roasted asparagus and a silky cauliflower mash enriched with a touch of nonfat Greek yogurt. This dish boasts a blend of savory flavors, light citrus notes, and a velvety mash, making it a nutritious and satisfying meal.

NUTRITION

578kcal
Protein
59.1g
Fat
27.4g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

1 cup Asparagus

1 tsp Extra Virgin Olive Oil (for asparagus)

1 cup Cauliflower

1/2 tsp Extra Virgin Olive Oil (for mash)

1/3 cup Nonfat Greek Yogurt

Pinch of Salt

Pinch of Black Pepper

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Trim the asparagus and toss with 1 teaspoon of olive oil, salt, and black pepper. Spread them evenly on the baking sheet.

  • 3

    Roast the asparagus in the oven for about 12-15 minutes until tender and slightly crisp.

  • 4

    Meanwhile, prepare the cauliflower mash by steaming the cauliflower florets until very tender, about 8-10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor, add 1/2 teaspoon olive oil, nonfat Greek yogurt, salt, and lemon juice. Blend until smooth and creamy. Adjust seasoning to taste.

  • 6

    While the vegetables are roasting and steaming, season the salmon fillet on both sides with salt, pepper, and a squeeze of lemon juice.

  • 7

    Heat a nonstick skillet over medium-high heat. Once hot, sear the salmon fillet skin-side down (if applicable) for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until just cooked through.

  • 8

    Plate the seared salmon with a generous serving of roasted asparagus and a scoop of cauliflower mash. Garnish with an extra drizzle of lemon juice if desired and serve immediately.