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: 6 oz Wild Sockeye Salmon Fillet; 1.5 cups Cauliflower Florets; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 2 tbsp Nonfat Plain Greek Yogurt; 1 clove Garlic; 1 tbsp 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

Protein

45.6g

Fat

18g

Carbs

16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic

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 spears with half of the olive oil, salt, and pepper, then roast for 12 to 15 minutes until tender-crisp.
3
Steam the cauliflower florets in a steamer basket over boiling water for 10 minutes until very soft.
4
Place the steamed cauliflower in a food processor with the Greek yogurt and minced garlic, blending until completely smooth and creamy.
5
Season the salmon fillet with salt and pepper on both sides.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4 minutes, then flip and cook for an additional 3 minutes until golden and cooked through.
8
Serve the salmon over a bed of cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.