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 wild salmon with a crisp skin served over garlic cauliflower mash and roasted asparagus with a squeeze of lemon.

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NUTRITION

430kcal
Protein
51.2g
Fat
19.6g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1 cup Fresh Asparagus

1.5 cups Cauliflower Florets

1 tsp Grass-fed Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

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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 with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly browned.

  • 4

    While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or blender with the ghee, Greek yogurt, and a pinch of salt; blend until smooth and creamy.

  • 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 pan skin-side up and sear for 4 minutes without moving it to develop a crust.

  • 9

    Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked through.

  • 10

    Serve the salmon over a bed of cauliflower mash with the roasted asparagus on the side and a fresh lemon wedge.

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 wild salmon with a crisp skin served over garlic cauliflower mash and roasted asparagus with a squeeze of lemon.

NUTRITION

430kcal
Protein
51.2g
Fat
19.6g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Sockeye Salmon Fillet

1 cup Fresh Asparagus

1.5 cups Cauliflower Florets

1 tsp Grass-fed Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

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 with half of the olive oil, salt, and pepper on the baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly browned.

  • 4

    While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or blender with the ghee, Greek yogurt, and a pinch of salt; blend until smooth and creamy.

  • 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 pan skin-side up and sear for 4 minutes without moving it to develop a crust.

  • 9

    Flip the salmon and cook for another 3-4 minutes until the skin is crisp and the fish is cooked through.

  • 10

    Serve the salmon over a bed of cauliflower mash with the roasted asparagus on the side and a fresh lemon wedge.