Baked 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.

Baked Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Asparagus and Cauliflower Mash

Oven-roasted salmon fillet served with charred asparagus and creamy cauliflower mash, finished with a bright squeeze of zesty lemon.

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NUTRITION

463kcal
Protein
61.6g
Fat
16.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Sockeye Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10 to 12 minutes.

  • 3

    Trim the woody ends off the asparagus and toss the spears with olive oil, salt, and pepper on one side of the baking sheet.

  • 4

    Place the salmon fillet on the other side of the baking sheet, seasoning with lemon juice, salt, pepper, and fresh herbs if desired.

  • 5

    Bake the salmon and asparagus for 12 to 15 minutes until the salmon flakes easily with a fork and asparagus is tender.

  • 6

    While the salmon bakes, transfer the steamed cauliflower to a food processor or blender with the garlic and pulse until smooth and creamy.

  • 7

    Plate the cauliflower mash first, then top with the baked salmon and serve the roasted asparagus alongside.

Baked 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.

Baked Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon with Roasted Asparagus and Cauliflower Mash

Oven-roasted salmon fillet served with charred asparagus and creamy cauliflower mash, finished with a bright squeeze of zesty lemon.

NUTRITION

463kcal
Protein
61.6g
Fat
16.5g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Sockeye Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10 to 12 minutes.

  • 3

    Trim the woody ends off the asparagus and toss the spears with olive oil, salt, and pepper on one side of the baking sheet.

  • 4

    Place the salmon fillet on the other side of the baking sheet, seasoning with lemon juice, salt, pepper, and fresh herbs if desired.

  • 5

    Bake the salmon and asparagus for 12 to 15 minutes until the salmon flakes easily with a fork and asparagus is tender.

  • 6

    While the salmon bakes, transfer the steamed cauliflower to a food processor or blender with the garlic and pulse until smooth and creamy.

  • 7

    Plate the cauliflower mash first, then top with the baked salmon and serve the roasted asparagus alongside.