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 wild salmon served over garlic-roasted asparagus and a cauliflower mash that is blended until perfectly creamy.

Try 7 days free, then $12.99 / mo.

NUTRITION

404kcal
Protein
46.7g
Fat
18.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the asparagus with half of the olive oil, sea salt, and black pepper, then roast for 12 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, which usually takes about 8 to 10 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with minced garlic and lemon juice, pulsing until the mixture is completely smooth.

  • 5

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 7

    Flip the salmon carefully and cook for an additional 3 minutes until the center is just opaque and the edges are slightly crisp.

  • 8

    Spread the warm cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus alongside.

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 wild salmon served over garlic-roasted asparagus and a cauliflower mash that is blended until perfectly creamy.

NUTRITION

404kcal
Protein
46.7g
Fat
18.1g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

7.2 ounces Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus with half of the olive oil, sea salt, and black pepper, then roast for 12 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, which usually takes about 8 to 10 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with minced garlic and lemon juice, pulsing until the mixture is completely smooth.

  • 5

    Season the salmon fillet with a pinch of sea salt and cracked black pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the skin side.

  • 7

    Flip the salmon carefully and cook for an additional 3 minutes until the center is just opaque and the edges are slightly crisp.

  • 8

    Spread the warm cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus alongside.