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 creamy cauliflower mash with tender roasted asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

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NUTRITION

419kcal
Protein
40g
Fat
23.6g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 clove Garlic

1 tsp Lemon juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a pinch of sea salt and black pepper, then spread them on the baking sheet and roast for 10-12 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Heat the ghee in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 8

    Drain the steamed cauliflower and place it in a food processor or blender with the minced garlic and lemon juice, blending until completely smooth and creamy.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus alongside.

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 creamy cauliflower mash with tender roasted asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.

NUTRITION

419kcal
Protein
40g
Fat
23.6g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

1 clove Garlic

1 tsp Lemon juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a pinch of sea salt and black pepper, then spread them on the baking sheet and roast for 10-12 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Heat the ghee in a non-stick skillet over medium-high heat until shimmering.

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.

  • 7

    Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F for medium-rare.

  • 8

    Drain the steamed cauliflower and place it in a food processor or blender with the minced garlic and lemon juice, blending until completely smooth and creamy.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus alongside.