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 whipped cauliflower and tender roasted asparagus, finished with a bright squeeze of lemon and fresh cracked pepper.

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NUTRITION

361kcal
Protein
39.9g
Fat
16.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Asparagus spears

250g Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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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 half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, approximately 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor with the garlic and a pinch of salt, blending until the texture is smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon and cook for another 2-3 minutes until the fish is cooked through to your preference.

  • 9

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

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 whipped cauliflower and tender roasted asparagus, finished with a bright squeeze of lemon and fresh cracked pepper.

NUTRITION

361kcal
Protein
39.9g
Fat
16.2g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

150g Asparagus spears

250g Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, approximately 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor with the garlic and a pinch of salt, blending until the texture is smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 8

    Flip the salmon and cook for another 2-3 minutes until the fish is cooked through to your preference.

  • 9

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