Name: Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Salmon Fillet; 2 cups Cauliflower florets; 150g Asparagus spears; 2 tsp Extra Virgin Olive Oil; 2 tbsp Non-Fat Greek Yogurt

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with roasted asparagus, finished with a squeeze of lemon and a sprinkle of toasted garlic.

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NUTRITION

Protein

61.1g

Fat

25.8g

Carbs

17g

SERVINGS

1 serving

INGREDIENTS

9 oz Salmon Fillet

2 cups Cauliflower florets

150g Asparagus spears

2 tsp Extra Virgin Olive Oil

2 tbsp Non-Fat Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place them on a baking sheet, tossing with one teaspoon of olive oil and a pinch of salt.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft, approximately 10 minutes.
5
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and pulse until completely smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
Heat the remaining teaspoon of 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 to 5 minutes until the skin is crisp.
9
Flip the salmon and cook for an additional 2 to 3 minutes until your desired level of doneness is reached.
10
Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.