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 served over a velvety cauliflower mash with tender roasted asparagus, finished with a squeeze of lemon and a touch of crisp skin.

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NUTRITION

417kcal
Protein
49.5g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic (minced)

Salt and black pepper to taste

Fresh lemon wedges

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt, then process until completely smooth.

  • 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 down, and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 10

    Plate the creamy cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with 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 served over a velvety cauliflower mash with tender roasted asparagus, finished with a squeeze of lemon and a touch of crisp skin.

NUTRITION

417kcal
Protein
49.5g
Fat
18.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic (minced)

Salt and black pepper to taste

Fresh lemon wedges

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of salt and pepper.

  • 3

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

  • 4

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

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt, then process until completely smooth.

  • 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 down, and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 10

    Plate the creamy cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.