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

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NUTRITION

455kcal
Protein
50.5g
Fat
21.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 12-15 minutes until tender.

  • 3

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 4

    While cauliflower steams, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.

  • 6

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

  • 7

    Plate the cauliflower mash, top with the seared salmon and roasted asparagus, and finish 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 creamy cauliflower mash with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

455kcal
Protein
50.5g
Fat
21.8g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 12-15 minutes until tender.

  • 3

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 4

    While cauliflower steams, season the salmon fillet with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.

  • 6

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

  • 7

    Plate the cauliflower mash, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.