Harissa-Spiced Salmon with Creamy Cauliflower Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Harissa-Spiced Salmon with Creamy Cauliflower Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Harissa-Spiced Salmon with Creamy Cauliflower Mash and Roasted Asparagus

Enjoy a vibrant plate featuring a harissa-spiced salmon fillet paired with a silky cauliflower mash enriched with a touch of Greek yogurt and garlic, alongside crispy roasted asparagus. This dish delivers a delightful balance of savory spices, creamy textures, and roasted freshness.

Try 7 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
37.8g
Fat
22.9g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Cauliflower Florets

6 Asparagus Spears

1 tsp Olive Oil

1 tsp Harissa Paste

1 Garlic Clove

2 tbsp Plain Nonfat Greek Yogurt

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a baking sheet with parchment paper. Toss the asparagus spears with olive oil, salt, and pepper. Spread them out evenly on the baking sheet.

  • 3

    Place the salmon fillet on a separate baking tray lined with parchment paper. Rub the salmon on all sides with harissa paste, adding a pinch of salt and pepper.

  • 4

    Roast the asparagus in the oven for about 12-15 minutes until tender and slightly crispy, while placing the salmon in the oven during the last 10-12 minutes of cooking, until it flakes easily with a fork.

  • 5

    Meanwhile, steam the cauliflower florets along with the garlic clove until tender, about 8-10 minutes.

  • 6

    Transfer the steamed cauliflower and garlic to a blender or food processor. Add the Greek yogurt and a pinch of salt and pepper. Blend until smooth and creamy to create the mash. Adjust seasoning as needed.

  • 7

    Plate the harissa-spiced salmon alongside a serving of the creamy cauliflower mash and finish with the roasted asparagus. Serve warm and enjoy!

Harissa-Spiced Salmon with Creamy Cauliflower Mash and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Harissa-Spiced Salmon with Creamy Cauliflower Mash and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Harissa-Spiced Salmon with Creamy Cauliflower Mash and Roasted Asparagus

Enjoy a vibrant plate featuring a harissa-spiced salmon fillet paired with a silky cauliflower mash enriched with a touch of Greek yogurt and garlic, alongside crispy roasted asparagus. This dish delivers a delightful balance of savory spices, creamy textures, and roasted freshness.

NUTRITION

406kcal
Protein
37.8g
Fat
22.9g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Cauliflower Florets

6 Asparagus Spears

1 tsp Olive Oil

1 tsp Harissa Paste

1 Garlic Clove

2 tbsp Plain Nonfat Greek Yogurt

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a baking sheet with parchment paper. Toss the asparagus spears with olive oil, salt, and pepper. Spread them out evenly on the baking sheet.

  • 3

    Place the salmon fillet on a separate baking tray lined with parchment paper. Rub the salmon on all sides with harissa paste, adding a pinch of salt and pepper.

  • 4

    Roast the asparagus in the oven for about 12-15 minutes until tender and slightly crispy, while placing the salmon in the oven during the last 10-12 minutes of cooking, until it flakes easily with a fork.

  • 5

    Meanwhile, steam the cauliflower florets along with the garlic clove until tender, about 8-10 minutes.

  • 6

    Transfer the steamed cauliflower and garlic to a blender or food processor. Add the Greek yogurt and a pinch of salt and pepper. Blend until smooth and creamy to create the mash. Adjust seasoning as needed.

  • 7

    Plate the harissa-spiced salmon alongside a serving of the creamy cauliflower mash and finish with the roasted asparagus. Serve warm and enjoy!