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 a side of roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

410kcal
Protein
46.1g
Fat
16.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

300g Cauliflower florets

150g Asparagus spears

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Fresh lemon juice, salt, and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Steam the cauliflower florets until very soft, about 10-12 minutes.

  • 4

    While cauliflower steams, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Drain the steamed cauliflower and blend or mash with the Greek yogurt, minced garlic, salt, and pepper until smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side 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 salmon served over creamy cauliflower mash with a side of roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

410kcal
Protein
46.1g
Fat
16.7g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

300g Cauliflower florets

150g Asparagus spears

2 tbsp Non-fat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

Fresh lemon juice, salt, and pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Steam the cauliflower florets until very soft, about 10-12 minutes.

  • 4

    While cauliflower steams, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.

  • 6

    Drain the steamed cauliflower and blend or mash with the Greek yogurt, minced garlic, salt, and pepper until smooth and creamy.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.