Name: Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.35 oz Wild Sockeye Salmon; 1 cup Asparagus spears; 2 cups Cauliflower florets; 0.5 tsp Extra Virgin Olive Oil; 1 clove Garlic; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a velvety cauliflower purée with a side of roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

45.7g

Fat

11.8g

Carbs

18.2g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Wild Sockeye Salmon

1 cup Asparagus spears

2 cups Cauliflower florets

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on the baking sheet, misting lightly with a tiny portion of the olive oil and a pinch of sea salt.
3
Roast the asparagus for 10 to 12 minutes until tender-crisp.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft and easily pierced with a fork.
5
Transfer the steamed cauliflower to a blender or food processor with the garlic clove and a tablespoon of water, then blend until completely smooth and velvety.
6
Season the salmon fillet with salt and pepper.
7
Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the salmon for 3 to 4 minutes per side until the exterior is golden and the inside is just opaque.
8
Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.