Seared Salmon 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 with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

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

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NUTRITION

453kcal
Protein
44.2g
Fat
23.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half the olive oil and a pinch of salt, then roast until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, then mash or blend with garlic and Greek yogurt until velvety.

  • 4

    Season the salmon fillet and sear in a hot pan with the remaining oil until the skin is golden and crisp.

  • 5

    Plate the cauliflower mash and asparagus, placing the salmon on top with a final squeeze of fresh lemon.

Seared Salmon 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 with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

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

NUTRITION

453kcal
Protein
44.2g
Fat
23.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half the olive oil and a pinch of salt, then roast until tender-crisp.

  • 3

    Steam the cauliflower florets until very soft, then mash or blend with garlic and Greek yogurt until velvety.

  • 4

    Season the salmon fillet and sear in a hot pan with the remaining oil until the skin is golden and crisp.

  • 5

    Plate the cauliflower mash and asparagus, placing the salmon on top with a final squeeze of fresh lemon.