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

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NUTRITION

372kcal
Protein
46.6g
Fat
14.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 large Egg white

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a tiny drop of olive oil, salt, and pepper, then roast for 10-12 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then blend or mash with the egg white, minced garlic, and a pinch of salt until smooth and creamy.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4-5 minutes per side until the skin is crisp.

  • 5

    Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a squeeze of zesty lemon.

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

NUTRITION

372kcal
Protein
46.6g
Fat
14.7g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 large Egg white

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a tiny drop of olive oil, salt, and pepper, then roast for 10-12 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then blend or mash with the egg white, minced garlic, and a pinch of salt until smooth and creamy.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet for 4-5 minutes per side until the skin is crisp.

  • 5

    Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a squeeze of zesty lemon.