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 a creamy garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

503kcal
Protein
43.5g
Fat
32.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

200g Cauliflower florets

100g Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and toss with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, minced garlic, and a pinch of salt; blend until completely smooth and creamy.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until the skin is crisp and the fish is cooked through.

  • 8

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus 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 a creamy garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

503kcal
Protein
43.5g
Fat
32.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

200g Cauliflower florets

100g Asparagus spears

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and toss with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, minced garlic, and a pinch of salt; blend until completely smooth and creamy.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on each side until the skin is crisp and the fish is cooked through.

  • 8

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