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

Pan-seared salmon served over roasted asparagus and a velvety cauliflower mash, finished with a bright squeeze of zesty lemon.

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NUTRITION

489kcal
Protein
58.4g
Fat
20.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus

2 oz Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1/2 Lemon

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender-crisp.

  • 4

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8 to 10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, garlic, and a pinch of salt; blend until completely smooth and velvety.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until cooked through and golden.

  • 8

    Serve the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.

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

Pan-seared salmon served over roasted asparagus and a velvety cauliflower mash, finished with a bright squeeze of zesty lemon.

NUTRITION

489kcal
Protein
58.4g
Fat
20.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus

2 oz Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1/2 Lemon

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12 to 15 minutes until tender-crisp.

  • 4

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8 to 10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, garlic, and a pinch of salt; blend until completely smooth and velvety.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until cooked through and golden.

  • 8

    Serve the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.