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 with garlic-roasted asparagus and creamy cauliflower mash, finished with a squeeze of zesty lemon.

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NUTRITION

313kcal
Protein
38.8g
Fat
12.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Pink Salmon Fillet

2 cups Cauliflower florets

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Steam the cauliflower florets until very tender, then drain thoroughly to remove excess moisture.

  • 2

    Mash or blend the cauliflower with a pinch of sea salt and garlic powder until it reaches a smooth and creamy consistency.

  • 3

    Toss the asparagus spears with half of the olive oil and roast at 400°F for 10-12 minutes until tender-crisp.

  • 4

    Season the salmon fillet lightly with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 7

    Serve the salmon over a bed of cauliflower mash with the roasted asparagus on the side, finished 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 with garlic-roasted asparagus and creamy cauliflower mash, finished with a squeeze of zesty lemon.

NUTRITION

313kcal
Protein
38.8g
Fat
12.2g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Pink Salmon Fillet

2 cups Cauliflower florets

100g Asparagus spears

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Steam the cauliflower florets until very tender, then drain thoroughly to remove excess moisture.

  • 2

    Mash or blend the cauliflower with a pinch of sea salt and garlic powder until it reaches a smooth and creamy consistency.

  • 3

    Toss the asparagus spears with half of the olive oil and roast at 400°F for 10-12 minutes until tender-crisp.

  • 4

    Season the salmon fillet lightly with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish is cooked through.

  • 7

    Serve the salmon over a bed of cauliflower mash with the roasted asparagus on the side, finished with a fresh squeeze of lemon juice.