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 salmon served over a garlic-infused cauliflower mash with tender roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

468kcal
Protein
62.8g
Fat
17g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

0.25 cup Non-fat 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

    Place asparagus spears on the baking sheet, season with salt and pepper, and roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 4

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the internal temperature reaches 145°F.

  • 6

    While the salmon cooks, place the steamed cauliflower, Greek yogurt, and minced garlic into a food processor or use a potato masher to blend until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the roasted asparagus and seared salmon, and finish 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 salmon served over a garlic-infused cauliflower mash with tender roasted asparagus, finished with a squeeze of bright lemon.

NUTRITION

468kcal
Protein
62.8g
Fat
17g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

0.25 cup Non-fat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place asparagus spears on the baking sheet, season with salt and pepper, and roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 4

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the internal temperature reaches 145°F.

  • 6

    While the salmon cooks, place the steamed cauliflower, Greek yogurt, and minced garlic into a food processor or use a potato masher to blend until smooth and creamy.

  • 7

    Spread the cauliflower mash onto a plate, top with the roasted asparagus and seared salmon, and finish with a fresh squeeze of lemon juice.