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

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NUTRITION

456kcal
Protein
63.6g
Fat
15.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Pink Salmon Fillet

2 cups Cauliflower florets

10 spears Asparagus

1 tsp Avocado Oil

1 clove Garlic

1/2 Lemon

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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 avocado oil and a pinch of sea salt, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender or food processor with minced garlic and lemon zest, blending until smooth and creamy.

  • 4

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

  • 5

    Heat the remaining avocado oil in a heavy-bottomed skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes on the first side, then flip and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus 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 served over garlic cauliflower mash and roasted asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

456kcal
Protein
63.6g
Fat
15.5g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

10 oz Pink Salmon Fillet

2 cups Cauliflower florets

10 spears Asparagus

1 tsp Avocado Oil

1 clove Garlic

1/2 Lemon

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 avocado oil and a pinch of sea salt, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender or food processor with minced garlic and lemon zest, blending until smooth and creamy.

  • 4

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

  • 5

    Heat the remaining avocado oil in a heavy-bottomed skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4 minutes on the first side, then flip and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.

  • 7

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