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: 5.5 ounces Sockeye Salmon Fillet; 1 cup Asparagus; 1 cup Cauliflower Florets; 2 tablespoons Non-fat Greek Yogurt; 1 tablespoon Nutritional Yeast; 1 teaspoon Olive Oil; 1 teaspoon Lemon Juice

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

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NUTRITION

Protein

43.1g

Fat

11.9g

Carbs

12.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Sockeye Salmon Fillet

1 cup Asparagus

1 cup Cauliflower Florets

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Nutritional Yeast

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and prepare a baking sheet.
2
Trim the woody ends off the asparagus, season with salt and pepper, and roast for 10 minutes until tender.
3
Steam the cauliflower florets until they are very soft and easily pierced with a fork.
4
Transfer the cauliflower to a blender or food processor with the Greek yogurt and nutritional yeast, blending until the texture is smooth and creamy.
5
Heat the olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon fillet with salt and pepper, then sear for 4 minutes on the first side.
7
Flip the salmon and cook for another 3 minutes until golden and cooked through.
8
Plate the salmon over the warm cauliflower mash with the roasted asparagus on the side and finish with a squeeze of zesty lemon.