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 fillet served over a velvety cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

409kcal
Protein
43.5g
Fat
18.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

250 grams Cauliflower florets

150 grams Asparagus spears

1 tablespoon Nonfat Greek Yogurt

1.5 teaspoons Avocado Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and toss them with half of the avocado oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, steam the cauliflower florets until they are very soft, approximately 10 minutes.

  • 5

    Pat the salmon fillet dry and season with salt and pepper.

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 2-3 minutes until cooked through.

  • 8

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt and minced garlic, blending until completely smooth and velvety.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.

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 fillet served over a velvety cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

409kcal
Protein
43.5g
Fat
18.7g
Carbs
19.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

250 grams Cauliflower florets

150 grams Asparagus spears

1 tablespoon Nonfat Greek Yogurt

1.5 teaspoons Avocado Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Trim the woody ends off the asparagus and toss them with half of the avocado oil, salt, and pepper on a baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, steam the cauliflower florets until they are very soft, approximately 10 minutes.

  • 5

    Pat the salmon fillet dry and season with salt and pepper.

  • 6

    Heat the remaining avocado oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 2-3 minutes until cooked through.

  • 8

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt and minced garlic, blending until completely smooth and velvety.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.