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 oven-roasted asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

448kcal
Protein
46.8g
Fat
21.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 12-15 minutes until tender and slightly charred.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.

  • 4

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and a pinch of salt, blending until completely smooth and creamy.

  • 5

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

  • 6

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Spoon the cauliflower mash onto a plate, top with the roasted asparagus and the seared salmon, and finish 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 oven-roasted asparagus, finished with a squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

448kcal
Protein
46.8g
Fat
21.5g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 12-15 minutes until tender and slightly charred.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.

  • 4

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and a pinch of salt, blending until completely smooth and creamy.

  • 5

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

  • 6

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until the internal temperature reaches 145°F.

  • 8

    Spoon the cauliflower mash onto a plate, top with the roasted asparagus and the seared salmon, and finish with a fresh squeeze of lemon juice.