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 nutrient-packed, gluten-free dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a creamy cauliflower mash accented with a hint of olive oil and lemon. This dish delivers a fresh, balanced flavor profile while meeting your specific protein and calorie goals.

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NUTRITION

512kcal
Protein
45.4g
Fat
31.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Trim the asparagus and place it on a baking sheet. Drizzle with 1 tsp olive oil, season with a pinch of salt and pepper, and roast for 10-12 minutes until tender.

  • 3

    For the cauliflower mash, steam or boil the cauliflower until very tender, about 8-10 minutes.

  • 4

    Once cooked, blend the cauliflower with 1 tsp olive oil, lemon juice, garlic powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt, pepper, and a light sprinkle of garlic powder.

  • 6

    Sear the salmon skin-side down for about 4-5 minutes until the skin is crispy, then carefully flip and cook for an additional 3-4 minutes until the fish is just cooked through.

  • 7

    Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Serve immediately with an extra drizzle of lemon juice 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 nutrient-packed, gluten-free dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus and a creamy cauliflower mash accented with a hint of olive oil and lemon. This dish delivers a fresh, balanced flavor profile while meeting your specific protein and calorie goals.

NUTRITION

512kcal
Protein
45.4g
Fat
31.3g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

7 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Trim the asparagus and place it on a baking sheet. Drizzle with 1 tsp olive oil, season with a pinch of salt and pepper, and roast for 10-12 minutes until tender.

  • 3

    For the cauliflower mash, steam or boil the cauliflower until very tender, about 8-10 minutes.

  • 4

    Once cooked, blend the cauliflower with 1 tsp olive oil, lemon juice, garlic powder, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

  • 5

    Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt, pepper, and a light sprinkle of garlic powder.

  • 6

    Sear the salmon skin-side down for about 4-5 minutes until the skin is crispy, then carefully flip and cook for an additional 3-4 minutes until the fish is just cooked through.

  • 7

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