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: 7 ounces Salmon Fillet; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 1 tablespoon Nonfat Greek Yogurt; 2 teaspoons Olive Oil

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 salmon served over a velvety cauliflower mash with garlic-roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

46.7g

Fat

22.2g

Carbs

13.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tablespoon Nonfat Greek Yogurt

2 teaspoons Olive Oil

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss with one teaspoon of olive oil, sea salt, and black pepper.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
Steam the cauliflower florets in a steamer basket over boiling water until very soft, about 10 minutes.
5
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and pulse until it reaches a velvety consistency.
6
Season the salmon fillet with sea salt and black pepper.
7
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
8
Sear the salmon for 4 to 5 minutes per side until the skin is crisp and the flesh is flaky.
9
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.