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 tender roasted asparagus, finished with a zesty squeeze of lemon.

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NUTRITION

431kcal
Protein
45.5g
Fat
20.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Extra virgin olive oil

3 tbsp Non-fat plain Greek yogurt

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with one teaspoon of olive oil and a pinch of sea salt, then roast for 12 to 15 minutes until tender.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft and easily pierced with a fork.

  • 4

    Transfer the steamed cauliflower to a high-speed blender or food processor along with the Greek yogurt, garlic, and salt, blending until completely smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until cooked through.

  • 8

    Spread the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and serve immediately 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 tender roasted asparagus, finished with a zesty squeeze of lemon.

NUTRITION

431kcal
Protein
45.5g
Fat
20.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Extra virgin olive oil

3 tbsp Non-fat plain Greek yogurt

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with one teaspoon of olive oil and a pinch of sea salt, then roast for 12 to 15 minutes until tender.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft and easily pierced with a fork.

  • 4

    Transfer the steamed cauliflower to a high-speed blender or food processor along with the Greek yogurt, garlic, and salt, blending until completely smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and cracked black pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes until cooked through.

  • 8

    Spread the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and serve immediately with a fresh lemon wedge.