Seared Salmon Filet 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 Filet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Cauliflower Mash

Pan-seared wild salmon served over garlic cauliflower mash with oven-roasted asparagus, finished with a bright squeeze of fresh lemon.

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NUTRITION

354kcal
Protein
45.2g
Fat
13.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 clove Garlic

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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 half of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender.

  • 3

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

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the garlic and nutritional yeast, blending until completely smooth.

  • 5

    Season the salmon filet with salt and pepper, then sear in a non-stick pan with the remaining oil over medium-high heat for 4 minutes per side.

  • 6

    Plate the salmon over a generous bed of the creamy cauliflower mash and serve alongside the roasted asparagus.

Seared Salmon Filet 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 Filet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Cauliflower Mash

Pan-seared wild salmon served over garlic cauliflower mash with oven-roasted asparagus, finished with a bright squeeze of fresh lemon.

NUTRITION

354kcal
Protein
45.2g
Fat
13.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender.

  • 3

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

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the garlic and nutritional yeast, blending until completely smooth.

  • 5

    Season the salmon filet with salt and pepper, then sear in a non-stick pan with the remaining oil over medium-high heat for 4 minutes per side.

  • 6

    Plate the salmon over a generous bed of the creamy cauliflower mash and serve alongside the roasted asparagus.