Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Salmon Fillet; 1 cup Asparagus Spears; 2 cups Cauliflower Florets; 1 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Plain Greek Yogurt; 1 clove Garlic; 1 tbsp 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

49.1g

Fat

18.3g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

1 cup Asparagus Spears

2 cups Cauliflower Florets

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

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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 steamer basket over boiling water until very soft, approximately 10 minutes.
4
Transfer the steamed cauliflower to a food processor with the Greek yogurt, minced garlic, and a pinch of salt; blend until smooth and creamy.
5
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
8
Flip the salmon carefully and cook for another 2-3 minutes until reached your desired level of doneness.
9
Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.