Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.8 ounces Wild Sockeye Salmon; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Non-fat Greek Yogurt; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a creamy cauliflower mash with a side of crisp roasted asparagus, finished with a squeeze of fresh lemon.

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NUTRITION

Protein

42.5g

Fat

17.1g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

5.8 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Non-fat Greek Yogurt

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
Toss the asparagus spears with one teaspoon of olive oil and a pinch of salt and pepper, then roast for 12-15 minutes until tender-crisp.
3
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.
4
Drain the cauliflower well and process in a blender or mash by hand with the Greek yogurt and minced garlic until smooth.
5
Season the salmon fillet with salt and pepper, then heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Sear the salmon for 3-4 minutes on each side until the exterior is golden and the center is just cooked through.
7
Serve the salmon atop the cauliflower mash with the roasted asparagus on the side, garnished with a fresh lemon wedge.