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 and roasted asparagus served over a bed of garlic-infused and velvety cauliflower mash.

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NUTRITION

572kcal
Protein
76.1g
Fat
20.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

12 ounces Pink Salmon Fillet

2.5 cups Cauliflower florets

1 bunch Asparagus

1 teaspoon 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

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly browned.

  • 4

    Steam the cauliflower florets until very soft, then transfer to a blender with minced garlic and salt, processing until smooth.

  • 5

    Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes per side until the exterior is golden and the middle is just opaque.

  • 7

    Spoon the mash onto a plate, top with the salmon, and serve alongside the asparagus with a fresh squeeze of lemon.

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 and roasted asparagus served over a bed of garlic-infused and velvety cauliflower mash.

NUTRITION

572kcal
Protein
76.1g
Fat
20.5g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

12 ounces Pink Salmon Fillet

2.5 cups Cauliflower florets

1 bunch Asparagus

1 teaspoon 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

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly browned.

  • 4

    Steam the cauliflower florets until very soft, then transfer to a blender with minced garlic and salt, processing until smooth.

  • 5

    Season the salmon fillet with salt and pepper, then heat the remaining olive oil in a skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes per side until the exterior is golden and the middle is just opaque.

  • 7

    Spoon the mash onto a plate, top with the salmon, and serve alongside the asparagus with a fresh squeeze of lemon.