Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served with oven-roasted asparagus and creamy garlic-mashed cauliflower, finished with a squeeze of bright lemon.

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NUTRITION

361kcal
Protein
32.6g
Fat
20.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Atlantic Salmon Fillet

100 grams Asparagus

200 grams Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, steam the cauliflower florets and the garlic clove until very soft, about 8-10 minutes.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Drain the steamed cauliflower and garlic thoroughly, then mash or blend until smooth and creamy.

  • 9

    Plate the salmon alongside the roasted asparagus and garlic mashed cauliflower, finishing with a fresh lemon squeeze.

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served with oven-roasted asparagus and creamy garlic-mashed cauliflower, finished with a squeeze of bright lemon.

NUTRITION

361kcal
Protein
32.6g
Fat
20.3g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Atlantic Salmon Fillet

100 grams Asparagus

200 grams Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, steam the cauliflower florets and the garlic clove until very soft, about 8-10 minutes.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

    Place salmon skin-side down (if applicable) and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Drain the steamed cauliflower and garlic thoroughly, then mash or blend until smooth and creamy.

  • 9

    Plate the salmon alongside the roasted asparagus and garlic mashed cauliflower, finishing with a fresh lemon squeeze.