Seared Salmon 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 with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

435kcal
Protein
43.8g
Fat
21.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

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

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are completely fork-tender.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the ghee and minced garlic, blending until smooth and creamy.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the center is just opaque.

  • 7

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

Seared Salmon 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 with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

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

NUTRITION

435kcal
Protein
43.8g
Fat
21.9g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

150 grams Asparagus

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

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

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are completely fork-tender.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the ghee and minced garlic, blending until smooth and creamy.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the center is just opaque.

  • 7

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