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 garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

407kcal
Protein
54.4g
Fat
15.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Sockeye Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl and blend with the Greek yogurt and minced garlic until smooth and creamy.

  • 6

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

  • 7

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until cooked to your preference.

  • 9

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

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 garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

407kcal
Protein
54.4g
Fat
15.3g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Sockeye Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small 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

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or bowl and blend with the Greek yogurt and minced garlic until smooth and creamy.

  • 6

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

  • 7

    Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side down.

  • 8

    Sear the salmon for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until cooked to your preference.

  • 9

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