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

Savor a perfectly seared salmon fillet paired with bright, roasted asparagus and a creamy cauliflower mash accented with a hint of garlic and a touch of Greek yogurt for extra protein. This plate offers a harmonious balance of textures and flavors – from the crispy edges of the salmon to the velvety mash, designed to delight your palate while supporting your nutritional goals.

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NUTRITION

452kcal
Protein
42.3g
Fat
28.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus, raw

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1/2 tablespoon Unsalted Butter

1/4 cup Nonfat Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Zest

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with half of the olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 3

    In a steamer or a small pot, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    While the vegetables roast and steam, season the salmon fillet with salt, pepper, and lemon zest. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook an additional 2-3 minutes until just cooked through.

  • 6

    For the mash, add the steamed cauliflower, garlic, unsalted butter, and nonfat Greek yogurt to a blender or food processor. Blend until smooth, seasoning with salt and pepper as desired.

  • 7

    Plate the salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Serve warm and enjoy the balanced flavors.

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

Savor a perfectly seared salmon fillet paired with bright, roasted asparagus and a creamy cauliflower mash accented with a hint of garlic and a touch of Greek yogurt for extra protein. This plate offers a harmonious balance of textures and flavors – from the crispy edges of the salmon to the velvety mash, designed to delight your palate while supporting your nutritional goals.

NUTRITION

452kcal
Protein
42.3g
Fat
28.5g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Salmon Fillet

1 cup Asparagus, raw

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1/2 tablespoon Unsalted Butter

1/4 cup Nonfat Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Zest

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the asparagus with half of the olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast for 10-12 minutes until tender and slightly crispy.

  • 3

    In a steamer or a small pot, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    While the vegetables roast and steam, season the salmon fillet with salt, pepper, and lemon zest. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Sear the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook an additional 2-3 minutes until just cooked through.

  • 6

    For the mash, add the steamed cauliflower, garlic, unsalted butter, and nonfat Greek yogurt to a blender or food processor. Blend until smooth, seasoning with salt and pepper as desired.

  • 7

    Plate the salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Serve warm and enjoy the balanced flavors.