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: 9.2 oz Wild Pink Salmon Fillet; 1.1 cups Asparagus Spears; 1.5 cups Cauliflower Florets; 1 clove Garlic; 1 tbsp 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 wild pink salmon paired with oven-roasted asparagus and creamy cauliflower mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

58.2g

Fat

9.6g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

9.2 oz Wild Pink Salmon Fillet

1.1 cups Asparagus Spears

1.5 cups Cauliflower Florets

1 clove Garlic

1 tbsp Lemon Juice

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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 off the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt and black pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
Steam the cauliflower florets until very soft, then transfer to a blender or food processor with minced garlic and lemon juice.
5
Blend the cauliflower until it reaches a smooth, creamy consistency, adding a splash of water or vegetable broth if needed.
6
Heat a non-stick skillet over medium-high heat and lightly coat with a quick spray of avocado oil.
7
Season the salmon fillet and sear for 4-5 minutes per side until the exterior is golden and the inside is cooked through.
8
Serve the seared salmon over the warm cauliflower mash with the roasted asparagus on the side.