Name: Seared Salmon Fillet with Roasted Asparagus and Garlic Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 12 ounces Wild Salmon Fillet; 2 cups Cauliflower florets; 1 cup Asparagus spears; 1 teaspoon Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 2 cloves Garlic; 1/2 Lemon

Seared Salmon Fillet with Roasted Asparagus and Garlic 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 Garlic Cauliflower Mash

Pan-seared wild salmon served over a creamy garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

78.9g

Fat

27.3g

Carbs

21.1g

SERVINGS

1 serving

INGREDIENTS

12 ounces Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Olive Oil

2 tablespoons Non-fat Greek Yogurt

2 cloves Garlic

1/2 Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of salt.
3
Roast the asparagus for 10-12 minutes until tender and slightly charred.
4
Steam the cauliflower florets and garlic cloves in a steamer basket over boiling water for 8-10 minutes until very soft.
5
Transfer the steamed cauliflower and garlic to a food processor, add the Greek yogurt, and blend until smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
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 golden and cooked through.
8
Spread the garlic cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.