Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over a creamy cauliflower mash with garlic-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

470kcal
Protein
46.9g
Fat
23.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and the minced garlic, then spread them on the baking sheet and roast for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor or blender, add the Greek yogurt, and pulse until the texture is a smooth, creamy mash.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes until cooked through.

  • 8

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

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over a creamy cauliflower mash with garlic-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

470kcal
Protein
46.9g
Fat
23.8g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1/4 cup Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with half of the olive oil and the minced garlic, then spread them on the baking sheet and roast for 10-12 minutes until tender.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor or blender, add the Greek yogurt, and pulse until the texture is a smooth, creamy mash.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon in the pan skin-side up and sear for 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes until cooked through.

  • 8

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