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

Enjoy a beautifully balanced dinner featuring a perfectly seared 5 oz salmon fillet, accompanied by tender roasted asparagus and a creamy cauliflower mash enhanced with a dollop of nonfat Greek yogurt and a drizzle of olive oil. This meal delivers a satisfying blend of protein and vibrant flavors while keeping you within your calorie and protein goals.

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NUTRITION

438kcal
Protein
40.1g
Fat
25.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

1 Lemon wedge

Seasonings: Salt, Pepper, Garlic Powder

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper. Spread out evenly on the baking sheet.

  • 3

    Place the asparagus in the oven and roast for 12-15 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, steam or boil the cauliflower florets until very tender, about 8-10 minutes.

  • 5

    Once tender, drain the cauliflower and transfer it to a bowl. Add the nonfat Greek yogurt, a pinch of salt, and garlic powder. Mash until creamy and smooth.

  • 6

    Season the 5 oz salmon fillet with salt, pepper, and a dash of garlic powder. Heat the remaining olive oil in a skillet over medium-high heat.

  • 7

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

  • 8

    Plate the salmon alongside a generous serving of the cauliflower mash and roasted asparagus. Garnish with a lemon wedge and a squeeze of fresh lemon juice over the top before serving.

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

Enjoy a beautifully balanced dinner featuring a perfectly seared 5 oz salmon fillet, accompanied by tender roasted asparagus and a creamy cauliflower mash enhanced with a dollop of nonfat Greek yogurt and a drizzle of olive oil. This meal delivers a satisfying blend of protein and vibrant flavors while keeping you within your calorie and protein goals.

NUTRITION

438kcal
Protein
40.1g
Fat
25.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Asparagus

1 cup Cauliflower

1/4 cup Nonfat Greek Yogurt

1.5 teaspoons Olive Oil

1 Lemon wedge

Seasonings: Salt, Pepper, Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper. Spread out evenly on the baking sheet.

  • 3

    Place the asparagus in the oven and roast for 12-15 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, steam or boil the cauliflower florets until very tender, about 8-10 minutes.

  • 5

    Once tender, drain the cauliflower and transfer it to a bowl. Add the nonfat Greek yogurt, a pinch of salt, and garlic powder. Mash until creamy and smooth.

  • 6

    Season the 5 oz salmon fillet with salt, pepper, and a dash of garlic powder. Heat the remaining olive oil in a skillet over medium-high heat.

  • 7

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

  • 8

    Plate the salmon alongside a generous serving of the cauliflower mash and roasted asparagus. Garnish with a lemon wedge and a squeeze of fresh lemon juice over the top before serving.