Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

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

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

Enjoy a beautifully balanced dinner featuring perfectly seared salmon paired with tender roasted asparagus and a creamy garlic-infused mashed cauliflower. The dish delivers a satisfying blend of flavors and textures, from the crisp asparagus tips to the velvety, garlicky cauliflower mash, making it an ideal choice for clean, protein-focused meals.

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NUTRITION

479kcal
Protein
41.3g
Fat
27.6g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

6 Asparagus Spears

1 cup Cauliflower

2 cloves Garlic

1 teaspoon Extra Virgin Olive Oil

Salt (pinch)

Black Pepper (pinch)

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle a little olive oil (about half teaspoon if reserved from extra, or use a light spray), and season with a pinch of salt and black pepper. Roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, prepare the cauliflower. Steam or boil the cauliflower florets until very tender, about 8-10 minutes. In a small pan, lightly sauté 2 minced garlic cloves in 1 teaspoon extra virgin olive oil until fragrant.

  • 4

    Transfer the cooked cauliflower to a bowl, add the sautéed garlic, lemon juice, a pinch of salt and pepper, and blend or mash until smooth and creamy. Adjust seasoning to taste.

  • 5

    Season the 6.5-ounce salmon fillet with salt and pepper on both sides. Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if it has skin) and sear for about 3-4 minutes until a golden crust forms. Flip and cook the other side for an additional 3 minutes, or until the salmon reaches your desired doneness.

  • 6

    Plate the seared salmon alongside the roasted asparagus and a generous serving of garlic mashed cauliflower. Squeeze a little extra lemon juice over the salmon for brightness, if desired.

  • 7

    Serve immediately and enjoy your nutrient-packed dinner.

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

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

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

Enjoy a beautifully balanced dinner featuring perfectly seared salmon paired with tender roasted asparagus and a creamy garlic-infused mashed cauliflower. The dish delivers a satisfying blend of flavors and textures, from the crisp asparagus tips to the velvety, garlicky cauliflower mash, making it an ideal choice for clean, protein-focused meals.

NUTRITION

479kcal
Protein
41.3g
Fat
27.6g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

6 Asparagus Spears

1 cup Cauliflower

2 cloves Garlic

1 teaspoon Extra Virgin Olive Oil

Salt (pinch)

Black Pepper (pinch)

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet. Drizzle a little olive oil (about half teaspoon if reserved from extra, or use a light spray), and season with a pinch of salt and black pepper. Roast in the oven for 10-12 minutes until tender and slightly crisp.

  • 3

    While the asparagus roasts, prepare the cauliflower. Steam or boil the cauliflower florets until very tender, about 8-10 minutes. In a small pan, lightly sauté 2 minced garlic cloves in 1 teaspoon extra virgin olive oil until fragrant.

  • 4

    Transfer the cooked cauliflower to a bowl, add the sautéed garlic, lemon juice, a pinch of salt and pepper, and blend or mash until smooth and creamy. Adjust seasoning to taste.

  • 5

    Season the 6.5-ounce salmon fillet with salt and pepper on both sides. Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down (if it has skin) and sear for about 3-4 minutes until a golden crust forms. Flip and cook the other side for an additional 3 minutes, or until the salmon reaches your desired doneness.

  • 6

    Plate the seared salmon alongside the roasted asparagus and a generous serving of garlic mashed cauliflower. Squeeze a little extra lemon juice over the salmon for brightness, if desired.

  • 7

    Serve immediately and enjoy your nutrient-packed dinner.