Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Sockeye Salmon; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 2 tbsp Unsweetened Almond Milk; 1 clove Garlic

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared sockeye salmon served over creamy garlic cauliflower mash with a side of crisp roasted asparagus.

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NUTRITION

Protein

42.6g

Fat

13.4g

Carbs

14.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

2 tbsp Unsweetened Almond Milk

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender.
3
Steam the cauliflower florets and garlic clove until very soft, about 10 minutes.
4
Place the steamed cauliflower and garlic into a blender or food processor with the almond milk and blend until smooth and creamy.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crispy and the fish is cooked through.
7
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side.