Seared Salmon 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.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon served over a velvety garlic cauliflower mash with a side of tender roasted asparagus.

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NUTRITION

436kcal
Protein
45.6g
Fat
22.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

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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 one teaspoon of olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 4

    Drain the cauliflower thoroughly and pat dry with a towel to remove excess moisture.

  • 5

    Place the cauliflower in a food processor with the minced garlic and the remaining teaspoon of olive oil, then blend until smooth and velvety.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

    Spread the cauliflower mash onto a plate, top with the salmon fillet, and serve with the roasted asparagus on the side.

Seared Salmon 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.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon served over a velvety garlic cauliflower mash with a side of tender roasted asparagus.

NUTRITION

436kcal
Protein
45.6g
Fat
22.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

2 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with one teaspoon of olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 4

    Drain the cauliflower thoroughly and pat dry with a towel to remove excess moisture.

  • 5

    Place the cauliflower in a food processor with the minced garlic and the remaining teaspoon of olive oil, then blend until smooth and velvety.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the flesh is cooked through.

  • 8

    Spread the cauliflower mash onto a plate, top with the salmon fillet, and serve with the roasted asparagus on the side.