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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

410kcal
Protein
48.2g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Salt, black pepper, and lemon wedges for serving

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 3

    While cauliflower steams, toss the asparagus with half of the olive oil, salt, and pepper, then roast in the oven for 10-12 minutes until tender-crisp.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Drain the steamed cauliflower and blend or mash it with the minced garlic and a pinch of salt until it reaches a smooth, creamy consistency.

  • 7

    Plate the cauliflower mash, top with the roasted asparagus and seared salmon, and serve with a fresh lemon wedge.

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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

NUTRITION

410kcal
Protein
48.2g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Salt, black pepper, and lemon wedges for serving

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 3

    While cauliflower steams, toss the asparagus with half of the olive oil, salt, and pepper, then roast in the oven for 10-12 minutes until tender-crisp.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.

  • 6

    Drain the steamed cauliflower and blend or mash it with the minced garlic and a pinch of salt until it reaches a smooth, creamy consistency.

  • 7

    Plate the cauliflower mash, top with the roasted asparagus and seared salmon, and serve with a fresh lemon wedge.