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 wild sockeye salmon served over creamy garlic cauliflower mash with a side of tender roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

376kcal
Protein
45.5g
Fat
15.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    Steam the cauliflower florets until very soft, then blend or mash with minced garlic until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Sear the salmon skin-side up for 3-4 minutes, then flip and cook for another 3 minutes until golden and cooked through.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon juice.

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 wild sockeye salmon served over creamy garlic cauliflower mash with a side of tender roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

376kcal
Protein
45.5g
Fat
15.5g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the asparagus for 10-12 minutes until tender and slightly charred.

  • 4

    Steam the cauliflower florets until very soft, then blend or mash with minced garlic until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Sear the salmon skin-side up for 3-4 minutes, then flip and cook for another 3 minutes until golden and cooked through.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon juice.