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 wild salmon served over creamy cauliflower mash with oven-roasted asparagus spears, finished with a bright and zesty lemon squeeze.

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NUTRITION

499kcal
Protein
60.5g
Fat
22.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

9.7 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower florets

8 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

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 half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, about 8-10 minutes.

  • 4

    Drain the cauliflower well and blend or mash with minced garlic and black pepper until smooth and creamy.

  • 5

    Heat the remaining 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 skin is crisp and the center is just opaque.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus.

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 wild salmon served over creamy cauliflower mash with oven-roasted asparagus spears, finished with a bright and zesty lemon squeeze.

NUTRITION

499kcal
Protein
60.5g
Fat
22.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

9.7 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower florets

8 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

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 half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, about 8-10 minutes.

  • 4

    Drain the cauliflower well and blend or mash with minced garlic and black pepper until smooth and creamy.

  • 5

    Heat the remaining 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 skin is crisp and the center is just opaque.

  • 7

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus.