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

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NUTRITION

404kcal
Protein
46.8g
Fat
17.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1.1 cups Asparagus spears

1.5 cups Cauliflower florets

2.5 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus with one teaspoon of olive oil, minced garlic, salt, and pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, about 8-10 minutes.

  • 4

    While cauliflower steams, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the internal temperature reaches 145°F.

  • 6

    Drain the steamed cauliflower thoroughly and mash with the Greek yogurt and a pinch of salt until smooth and creamy.

  • 7

    Plate the salmon alongside the cauliflower mash and roasted asparagus, finishing the fish 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 wild salmon served with roasted garlic asparagus and a creamy cauliflower mash, finished with a bright squeeze of zesty lemon.

NUTRITION

404kcal
Protein
46.8g
Fat
17.5g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon

1.1 cups Asparagus spears

1.5 cups Cauliflower florets

2.5 tbsp Non-fat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus with one teaspoon of olive oil, minced garlic, salt, and pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, about 8-10 minutes.

  • 4

    While cauliflower steams, heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the internal temperature reaches 145°F.

  • 6

    Drain the steamed cauliflower thoroughly and mash with the Greek yogurt and a pinch of salt until smooth and creamy.

  • 7

    Plate the salmon alongside the cauliflower mash and roasted asparagus, finishing the fish with a fresh squeeze of lemon juice.