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 salmon served over creamy cauliflower mash and oven-roasted asparagus, finished with fresh dill and a squeeze of lemon for a bright, citrusy aroma.

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NUTRITION

482kcal
Protein
49.5g
Fat
25.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1.5 cups Cauliflower Florets

10 spears Asparagus

1/4 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

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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 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets in a basket over boiling water until very tender, about 10 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; blend until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick pan with the remaining olive oil over medium-high heat for 4-5 minutes per side until golden and cooked through.

  • 6

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

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 salmon served over creamy cauliflower mash and oven-roasted asparagus, finished with fresh dill and a squeeze of lemon for a bright, citrusy aroma.

NUTRITION

482kcal
Protein
49.5g
Fat
25.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1.5 cups Cauliflower Florets

10 spears Asparagus

1/4 cup Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

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 12-15 minutes until tender-crisp.

  • 3

    Steam the cauliflower florets in a basket over boiling water until very tender, about 10 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; blend until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick pan with the remaining olive oil over medium-high heat for 4-5 minutes per side until golden and cooked through.

  • 6

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