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

Pan-seared salmon served over creamy cauliflower mash with garlic-roasted asparagus, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

474kcal
Protein
44.7g
Fat
27.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Plain Greek Yogurt

0.5 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with a tiny drizzle of olive oil, salt, and pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender or use a masher to combine with Greek yogurt and a pinch of garlic powder until smooth.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is flaky.

  • 6

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.

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

Pan-seared salmon served over creamy cauliflower mash with garlic-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

474kcal
Protein
44.7g
Fat
27.4g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1 cup Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Plain Greek Yogurt

0.5 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with a tiny drizzle of olive oil, salt, and pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender or use a masher to combine with Greek yogurt and a pinch of garlic powder until smooth.

  • 4

    Season the salmon fillet with sea salt and black pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is flaky.

  • 6

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.