Seared Salmon Filet with Roasted Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served over garlic mashed cauliflower and roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

455kcal
Protein
46.6g
Fat
24.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Filet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 teaspoon Ghee

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a pinch of salt and pepper, then roast for 10-12 minutes until tender.

  • 3

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

  • 4

    Drain the cauliflower well and mash or blend with the ghee until smooth and creamy.

  • 5

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crispy and the center is flaky.

  • 7

    Plate the mashed cauliflower, top with the salmon, and serve alongside the roasted asparagus with a squeeze of fresh lemon.

Seared Salmon Filet with Roasted Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon Filet with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Garlic Mashed Cauliflower

Pan-seared salmon served over garlic mashed cauliflower and roasted asparagus, finished with a squeeze of bright, zesty lemon.

NUTRITION

455kcal
Protein
46.6g
Fat
24.4g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Wild Salmon Filet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Avocado Oil

1 teaspoon Ghee

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with a pinch of salt and pepper, then roast for 10-12 minutes until tender.

  • 3

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

  • 4

    Drain the cauliflower well and mash or blend with the ghee until smooth and creamy.

  • 5

    Heat avocado oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crispy and the center is flaky.

  • 7

    Plate the mashed cauliflower, top with the salmon, and serve alongside the roasted asparagus with a squeeze of fresh lemon.