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: 8.1 oz Wild Atlantic Salmon Fillet; 2 cups Cauliflower florets; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Plain Greek Yogurt

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 served with oven-roasted asparagus and a creamy cauliflower mash, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

54.6g

Fat

20.3g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper.
3
Roast the asparagus in the oven for 12 to 15 minutes until tender-crisp.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8 to 10 minutes.
5
Drain the cauliflower thoroughly and blend or mash with the Greek yogurt until creamy and smooth.
6
Season the salmon fillet with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Place the salmon skin-side down and sear for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until cooked through.
9
Serve the seared salmon over the warm cauliflower mash with the roasted asparagus on the side.