Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Wild-Caught Salmon Fillet; 1.5 cups Cauliflower Florets; 2 tbsp Nonfat Plain Greek Yogurt; 1 cup Fresh Asparagus; 1.5 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon and roasted asparagus served over a garlic-infused cauliflower mash with a squeeze of fresh, zesty lemon.

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NUTRITION

Protein

54.1g

Fat

22.2g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

2 tbsp Nonfat Plain Greek Yogurt

1 cup Fresh Asparagus

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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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, tossing with half of the olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft, approximately 10 minutes.
5
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining olive oil in 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 cooked through.
7
Place the steamed cauliflower in a bowl with the Greek yogurt and minced garlic, then mash with a fork or immersion blender until smooth and creamy.
8
Serve the seared salmon over the cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.