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 with crisp skin served over creamy cauliflower mash and garlic-roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

350kcal
Protein
35.5g
Fat
17.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and steam the cauliflower florets until they are fork-tender.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast on a sheet pan for 12 minutes.

  • 3

    Transfer the steamed cauliflower to a blender or food processor with minced garlic and lemon zest, pulsing until the mash is creamy.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque and the skin is perfectly crisp.

  • 6

    Plate the cauliflower mash and roasted asparagus, top with the salmon fillet, 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 with crisp skin served over creamy cauliflower mash and garlic-roasted asparagus, finished with a squeeze of bright lemon.

NUTRITION

350kcal
Protein
35.5g
Fat
17.1g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5.2 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

  • 1

    Preheat your oven to 400°F and steam the cauliflower florets until they are fork-tender.

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast on a sheet pan for 12 minutes.

  • 3

    Transfer the steamed cauliflower to a blender or food processor with minced garlic and lemon zest, pulsing until the mash is creamy.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.

  • 5

    Flip the salmon and cook for another 2-3 minutes until the center is just opaque and the skin is perfectly crisp.

  • 6

    Plate the cauliflower mash and roasted asparagus, top with the salmon fillet, and finish with a fresh squeeze of lemon juice.