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 a velvety cauliflower mash with tender roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

483kcal
Protein
46.7g
Fat
26g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 clove Garlic

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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, sea salt, and black pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to get a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    In a food processor or using a hand masher, combine the steamed cauliflower, Greek yogurt, and minced garlic, blending until smooth and creamy.

  • 8

    Plate the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, and garnish with a fresh lemon wedge.

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 a velvety cauliflower mash with tender roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

483kcal
Protein
46.7g
Fat
26g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 clove Garlic

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, sea salt, and black pepper, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.

  • 4

    Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes on the first side to get a golden crust.

  • 6

    Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    In a food processor or using a hand masher, combine the steamed cauliflower, Greek yogurt, and minced garlic, blending until smooth and creamy.

  • 8

    Plate the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, and garnish with a fresh lemon wedge.