Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild-Caught Salmon Fillet; 1.5 cups Cauliflower Florets; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 1 tsp Grass-Fed Ghee; 1 tbsp Non-fat Plain Greek Yogurt; 1 clove Fresh Garlic

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon fillet served over a silky cauliflower mash with a side of tender roasted asparagus and a squeeze of fresh lemon.

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NUTRITION

Protein

43.7g

Fat

20.2g

Carbs

14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild-Caught Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tsp Grass-Fed Ghee

1 tbsp Non-fat Plain Greek Yogurt

1 clove Fresh 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 the ghee and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.
3
While asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.
4
Place the steamed cauliflower in a food processor with the Greek yogurt and minced garlic, blending until completely smooth and silky.
5
Season the salmon fillet with salt and pepper.
6
Heat the olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
8
Plate the salmon over a generous portion of cauliflower mash with the roasted asparagus on the side.