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 fillet served over a creamy cauliflower mash with roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

370kcal
Protein
45.0g
Fat
15.4g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.05 ounces Salmon Fillet

1.5 cups Cauliflower florets

0.75 cup Asparagus spears

1 clove Garlic

1 tablespoon Lemon Juice

0.5 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8 to 10 minutes until very soft.

  • 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 and sear the salmon for 4 to 5 minutes per side until the internal temperature reaches 145°F.

  • 7

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a splash of water, blending until a smooth mash forms.

  • 8

    Plate the silky cauliflower mash, 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 fillet served over a creamy cauliflower mash with roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

370kcal
Protein
45.0g
Fat
15.4g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

7.05 ounces Salmon Fillet

1.5 cups Cauliflower florets

0.75 cup Asparagus spears

1 clove Garlic

1 tablespoon Lemon Juice

0.5 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet, tossing with half of the olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 8 to 10 minutes until very soft.

  • 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 and sear the salmon for 4 to 5 minutes per side until the internal temperature reaches 145°F.

  • 7

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a splash of water, blending until a smooth mash forms.

  • 8

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