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 with garlic-roasted asparagus and a creamy cauliflower mash, finished with a squeeze of fresh lemon for a bright, zesty zing.

Try 7 days free, then $12.99 / mo.

NUTRITION

499kcal
Protein
45.7g
Fat
29.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

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

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper.

  • 3

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

  • 4

    While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until completely smooth and creamy.

  • 6

    Season the salmon fillet with salt and pepper on both sides.

  • 7

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

  • 8

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 9

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 10

    Plate the cauliflower mash and roasted asparagus, then top with the seared salmon and a fresh lemon wedge.

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 with garlic-roasted asparagus and a creamy cauliflower mash, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

499kcal
Protein
45.7g
Fat
29.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Trim the woody ends of the asparagus and toss with half of the olive oil, salt, and pepper.

  • 3

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

  • 4

    While asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until completely smooth and creamy.

  • 6

    Season the salmon fillet with salt and pepper on both sides.

  • 7

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

  • 8

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.

  • 9

    Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 10

    Plate the cauliflower mash and roasted asparagus, then top with the seared salmon and a fresh lemon wedge.