Name: Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon Fillet; 1 cup Asparagus spears; 2 cups Cauliflower florets; 1 tsp Ghee; 1 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Greek Yogurt; 1 clove Garlic

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon with crispy skin served over a creamy cauliflower mash with roasted asparagus spears and a squeeze of bright lemon.

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NUTRITION

Protein

44.0g

Fat

21.1g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1 tsp Ghee

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 clove Garlic

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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, salt, and pepper, then roast for 12 minutes until tender.
3
Steam the cauliflower florets until very soft, about 10 minutes.
4
Transfer the steamed cauliflower to a blender or food processor with the ghee, Greek yogurt, and garlic, then blend until smooth and creamy.
5
Pat the salmon dry with a paper towel and season with a pinch of sea salt and black pepper.
6
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is perfectly crispy.
8
Flip the fillet and cook for an additional 2 to 3 minutes until the salmon is cooked through.
9
Serve the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side.