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.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon and roasted asparagus served over a velvety garlic cauliflower mash with a squeeze of fresh lemon.

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NUTRITION

494kcal
Protein
42.4g
Fat
30.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    Steam the cauliflower florets in a steamer basket over boiling water until very soft, approximately 10 minutes.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl and blend with the ghee, minced garlic, and a pinch of salt until smooth and velvety.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Serve the seared salmon over a generous portion of cauliflower mash with the roasted asparagus on the side.

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.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon and roasted asparagus served over a velvety garlic cauliflower mash with a squeeze of fresh lemon.

NUTRITION

494kcal
Protein
42.4g
Fat
30.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tbsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

    Steam the cauliflower florets in a steamer basket over boiling water until very soft, approximately 10 minutes.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl and blend with the ghee, minced garlic, and a pinch of salt until smooth and velvety.

  • 6

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 7

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Serve the seared salmon over a generous portion of cauliflower mash with the roasted asparagus on the side.