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 sockeye salmon served over silky cauliflower mash with roasted asparagus and a bright squeeze of lemon.

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NUTRITION

431kcal
Protein
64.8g
Fat
13.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

9.6 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

100 grams Asparagus Spears

1 tablespoon Non-fat Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Steam the cauliflower florets until they are fork-tender then drain any excess water thoroughly.

  • 3

    Transfer the steamed cauliflower to a blender with the Greek yogurt and minced garlic blending until it reaches a silky consistency.

  • 4

    Toss the asparagus spears with a pinch of salt and pepper then roast on the prepared baking sheet for 10-12 minutes.

  • 5

    Season the salmon fillet and sear it in a hot non-stick skillet for 4-5 minutes per side until the edges are golden.

  • 6

    Plate the salmon over the cauliflower mash with the roasted asparagus on the side and finish with fresh 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 sockeye salmon served over silky cauliflower mash with roasted asparagus and a bright squeeze of lemon.

NUTRITION

431kcal
Protein
64.8g
Fat
13.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

9.6 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

100 grams Asparagus Spears

1 tablespoon Non-fat Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Steam the cauliflower florets until they are fork-tender then drain any excess water thoroughly.

  • 3

    Transfer the steamed cauliflower to a blender with the Greek yogurt and minced garlic blending until it reaches a silky consistency.

  • 4

    Toss the asparagus spears with a pinch of salt and pepper then roast on the prepared baking sheet for 10-12 minutes.

  • 5

    Season the salmon fillet and sear it in a hot non-stick skillet for 4-5 minutes per side until the edges are golden.

  • 6

    Plate the salmon over the cauliflower mash with the roasted asparagus on the side and finish with fresh lemon juice.