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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

407kcal
Protein
54.4g
Fat
16.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

8 Asparagus spears

1 tsp Avocado Oil

1 clove Garlic

1 tbsp Lemon Juice

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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 half of the avocado oil, salt, and pepper, then roast for 10-12 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 4

    While cauliflower steams, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until cooked through.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor, add the minced garlic and lemon juice, and mash or blend until smooth and creamy.

  • 7

    Serve the seared salmon over the cauliflower mash with the roasted asparagus on the side.

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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

NUTRITION

407kcal
Protein
54.4g
Fat
16.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

8 Asparagus spears

1 tsp Avocado Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the avocado oil, salt, and pepper, then roast for 10-12 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 4

    While cauliflower steams, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until cooked through.

  • 6

    Transfer the steamed cauliflower to a bowl or food processor, add the minced garlic and lemon juice, and mash or blend until smooth and creamy.

  • 7

    Serve the seared salmon over the cauliflower mash with the roasted asparagus on the side.