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 velvety cauliflower mash with roasted asparagus spears, finished with a bright and zesty lemon squeeze.

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NUTRITION

390kcal
Protein
45.6g
Fat
17.4g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet, tossing with half the olive oil, salt, and pepper.

  • 3

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

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt and a pinch of garlic powder; pulse until smooth and velvety.

  • 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 3-4 minutes per side until the skin is crisp and the center is just cooked through.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.

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 velvety cauliflower mash with roasted asparagus spears, finished with a bright and zesty lemon squeeze.

NUTRITION

390kcal
Protein
45.6g
Fat
17.4g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on a baking sheet, tossing with half the olive oil, salt, and pepper.

  • 3

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

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt and a pinch of garlic powder; pulse until smooth and velvety.

  • 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 3-4 minutes per side until the skin is crisp and the center is just cooked through.

  • 8

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.