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 sockeye salmon served over buttery cauliflower mash with a side of roasted asparagus, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

442kcal
Protein
45.3g
Fat
22.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus

1.5 teaspoons Ghee

1.5 teaspoons Avocado Oil

1 clove Garlic

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the trimmed asparagus with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the asparagus for 12 minutes until tender and slightly charred.

  • 4

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

  • 5

    Transfer the steamed cauliflower to a high-speed blender or food processor with the ghee, minced garlic, and salt, blending until completely smooth.

  • 6

    Pat the salmon dry with a paper towel and season with sea salt and black pepper.

  • 7

    Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 8

    Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is golden and crisp.

  • 9

    Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 125°F for medium-rare.

  • 10

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus 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 wild sockeye salmon served over buttery cauliflower mash with a side of roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

442kcal
Protein
45.3g
Fat
22.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus

1.5 teaspoons Ghee

1.5 teaspoons Avocado Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the trimmed asparagus with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.

  • 3

    Roast the asparagus for 12 minutes until tender and slightly charred.

  • 4

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

  • 5

    Transfer the steamed cauliflower to a high-speed blender or food processor with the ghee, minced garlic, and salt, blending until completely smooth.

  • 6

    Pat the salmon dry with a paper towel and season with sea salt and black pepper.

  • 7

    Heat the remaining avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 8

    Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is golden and crisp.

  • 9

    Flip the salmon carefully and cook for another 2 to 3 minutes until the internal temperature reaches 125°F for medium-rare.

  • 10

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.