Name: Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Salmon Fillet; 2 cups Cauliflower florets; 1 cup Asparagus spears; 2 tsp Extra Virgin Olive Oil; 2 tbsp Nonfat Plain Greek Yogurt; 1 clove Garlic

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over a creamy garlic cauliflower mash with a side of oven-roasted asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

35.5g

Fat

18g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends of the asparagus and toss with one teaspoon of olive oil, salt, and pepper.
3
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
4
Steam the cauliflower florets and garlic clove until very soft, about 10 minutes.
5
Drain the cauliflower thoroughly and blend or mash with the Greek yogurt until creamy and smooth.
6
Pat the salmon fillet 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 skin-side down and sear for 4-5 minutes until the skin is crisp.
9
Flip the salmon and cook for another 2-3 minutes until reached desired doneness.
10
Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side.