Name: Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Wild Sockeye Salmon; 2 cups Cauliflower florets; 1 cup Asparagus spears; 1 teaspoon Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 clove Garlic, minced; 1 tablespoon 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared wild sockeye salmon paired with garlic-roasted asparagus and creamy cauliflower mash, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

64.6g

Fat

16.8g

Carbs

19.3g

SERVINGS

1 serving

INGREDIENTS

9 ounces Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic, minced

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 half of the olive oil, minced garlic, salt, and pepper.
3
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender-crisp.
4
Steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.
5
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
6
Heat the remaining 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 exterior is golden and the fish flakes easily.
8
Transfer the steamed cauliflower to a blender or food processor, add the Greek yogurt, and blend until smooth and creamy.
9
Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.