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 sockeye salmon served over a creamy cauliflower purée with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

418kcal
Protein
49.7g
Fat
17.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Plain 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

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the 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 blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; blend until completely smooth and creamy.

  • 6

    Pat the salmon 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 (if applicable) and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and serve 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 sockeye salmon served over a creamy cauliflower purée with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

418kcal
Protein
49.7g
Fat
17.1g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Plain 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

    Roast the asparagus for 10-12 minutes until tender but still vibrant green.

  • 4

    While the 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 blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; blend until completely smooth and creamy.

  • 6

    Pat the salmon 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 (if applicable) and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.

  • 9

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