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 a velvety cauliflower mash with garlic-roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

485kcal
Protein
46.4g
Fat
26.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil and the minced garlic, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 10 minutes or until very soft.

  • 4

    Drain the cauliflower thoroughly and blend or mash with a pinch of salt and pepper until it reaches a smooth consistency.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick pan with the remaining olive oil over medium-high heat for 4-5 minutes per side.

  • 6

    Plate the creamy cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus 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 a velvety cauliflower mash with garlic-roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

485kcal
Protein
46.4g
Fat
26.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil and the minced garlic, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 10 minutes or until very soft.

  • 4

    Drain the cauliflower thoroughly and blend or mash with a pinch of salt and pepper until it reaches a smooth consistency.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick pan with the remaining olive oil over medium-high heat for 4-5 minutes per side.

  • 6

    Plate the creamy cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.