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 served over a creamy garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

383kcal
Protein
32.8g
Fat
22.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, about 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor with the Greek yogurt and minced garlic, blending until smooth and creamy.

  • 5

    Season the salmon with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the desired doneness is reached.

  • 7

    Serve the salmon over a bed of cauliflower mash with the roasted asparagus on the side.

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 served over a creamy garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

383kcal
Protein
32.8g
Fat
22.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, about 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor with the Greek yogurt and minced garlic, blending until smooth and creamy.

  • 5

    Season the salmon with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the desired doneness is reached.

  • 7

    Serve the salmon over a bed of cauliflower mash with the roasted asparagus on the side.