Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

410kcal
Protein
34.8g
Fat
24.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While asparagus roasts, steam the cauliflower florets until very soft, approximately 8-10 minutes.

  • 4

    Drain the cauliflower well and mash or blend with the minced garlic and a splash of lemon juice until creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with an extra squeeze of lemon.

Seared Salmon Fillet 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 Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

NUTRITION

410kcal
Protein
34.8g
Fat
24.2g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While asparagus roasts, steam the cauliflower florets until very soft, approximately 8-10 minutes.

  • 4

    Drain the cauliflower well and mash or blend with the minced garlic and a splash of lemon juice until creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with an extra squeeze of lemon.