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

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NUTRITION

434kcal
Protein
52.7g
Fat
19.6g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

7.6 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with 1 teaspoon of 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, about 10 minutes.

  • 5

    Place the steamed cauliflower in a food processor or bowl with the Greek yogurt, minced garlic, and a pinch of salt, then blend or mash until smooth and velvety.

  • 6

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

  • 7

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

  • 8

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the salmon and cook for an additional 2-3 minutes until cooked to your preference.

  • 10

    Spread the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and finish 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 wild sockeye salmon served over a velvety cauliflower mash with a side of tender roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

434kcal
Protein
52.7g
Fat
19.6g
Carbs
13.2g

SERVINGS

1 serving

INGREDIENTS

7.6 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

100g Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

1 clove Garlic, minced

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with 1 teaspoon of 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, about 10 minutes.

  • 5

    Place the steamed cauliflower in a food processor or bowl with the Greek yogurt, minced garlic, and a pinch of salt, then blend or mash until smooth and velvety.

  • 6

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

  • 7

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

  • 8

    Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the salmon and cook for an additional 2-3 minutes until cooked to your preference.

  • 10

    Spread the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.