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 wild salmon served over garlic-infused cauliflower mash and tender roasted asparagus, finished with a bright, zesty squeeze of lemon.

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NUTRITION

384kcal
Protein
50.3g
Fat
14.4g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

7.3 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 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 baking sheet with parchment paper.

  • 2

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

  • 3

    Steam the cauliflower florets until very soft, then mash or blend with minced garlic and sea salt until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes until the center is just opaque.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon squeeze.

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 wild salmon served over garlic-infused cauliflower mash and tender roasted asparagus, finished with a bright, zesty squeeze of lemon.

NUTRITION

384kcal
Protein
50.3g
Fat
14.4g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

7.3 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon 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, sea salt, and black pepper, then roast for 12 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then mash or blend with minced garlic and sea salt until smooth and creamy.

  • 4

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

  • 5

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

  • 6

    Sear the salmon skin-side down for 4 minutes, then flip and cook for another 3 minutes until the center is just opaque.

  • 7

    Plate the cauliflower mash first, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon squeeze.