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 creamy cauliflower mash with roasted asparagus, finished with a bright squeeze of lemon and fragrant toasted garlic.

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NUTRITION

382kcal
Protein
39.2g
Fat
20.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Non-fat 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

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

  • 3

    Steam the cauliflower florets until very soft, then drain thoroughly to remove all excess moisture.

  • 4

    Mash or blend the cauliflower with the Greek yogurt, minced garlic, and a pinch of salt until the texture is smooth and creamy.

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the exterior is crisp and the center is just cooked through.

  • 7

    Plate the salmon over a generous bed of cauliflower mash alongside the roasted asparagus and finish with a fresh squeeze of 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.

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 creamy cauliflower mash with roasted asparagus, finished with a bright squeeze of lemon and fragrant toasted garlic.

NUTRITION

382kcal
Protein
39.2g
Fat
20.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a 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.

  • 3

    Steam the cauliflower florets until very soft, then drain thoroughly to remove all excess moisture.

  • 4

    Mash or blend the cauliflower with the Greek yogurt, minced garlic, and a pinch of salt until the texture is smooth and creamy.

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the exterior is crisp and the center is just cooked through.

  • 7

    Plate the salmon over a generous bed of cauliflower mash alongside the roasted asparagus and finish with a fresh squeeze of lemon juice.