Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over creamy garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

435kcal
Protein
46.5g
Fat
21.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild-Caught Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

2 tsp Extra Virgin Olive Oil

2 cloves Fresh Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with one teaspoon of olive oil and a pinch of salt and pepper, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor or blender with the Greek yogurt, minced garlic, and a pinch of salt, then blend until smooth and creamy.

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Pan-seared salmon served over creamy garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

435kcal
Protein
46.5g
Fat
21.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild-Caught Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

2 tbsp Nonfat Plain Greek Yogurt

2 tsp Extra Virgin Olive Oil

2 cloves Fresh Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with one teaspoon of olive oil and a pinch of salt and pepper, then roast for 12-15 minutes until tender.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor or blender with the Greek yogurt, minced garlic, and a pinch of salt, then blend until smooth and creamy.

  • 5

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

  • 6

    Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.