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 Wild Sockeye Salmon; 1 cup Asparagus spears; 1.5 cups Cauliflower florets; 1 tsp Extra Virgin Olive Oil; 2 tbsp Nonfat Greek Yogurt; 1 clove Garlic, minced; 1 tbsp Fresh Lemon Juice

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 salmon served with garlic-roasted asparagus and smooth cauliflower mash, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

45.4g

Fat

13.6g

Carbs

16g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the asparagus with half of the olive oil and the minced garlic, then spread on the baking sheet and roast for 12-15 minutes until tender.
3
While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon with salt and pepper, then sear for 3-4 minutes per side until cooked through and golden.
6
Place the steamed cauliflower in a blender or food processor with the Greek yogurt and pulse until smooth and creamy.
7
Plate the cauliflower mash, top with the roasted asparagus and seared salmon, and finish with a fresh squeeze of lemon juice.