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 a garlic-infused cauliflower mash with roasted asparagus spears, finished with a squeeze of bright lemon.

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NUTRITION

416kcal
Protein
48.3g
Fat
18.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

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

  • 5

    Drain the cauliflower well and mash it with the minced garlic and a splash of water or unsweetened almond milk until it reaches a creamy consistency.

  • 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 in the pan skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 9

    Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and drizzle everything with fresh lemon juice before serving.

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 a garlic-infused cauliflower mash with roasted asparagus spears, finished with a squeeze of bright lemon.

NUTRITION

416kcal
Protein
48.3g
Fat
18.5g
Carbs
15.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 4

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

  • 5

    Drain the cauliflower well and mash it with the minced garlic and a splash of water or unsweetened almond milk until it reaches a creamy consistency.

  • 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 in the pan skin-side up and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

  • 9

    Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and drizzle everything with fresh lemon juice before serving.