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 fillet served over garlic cauliflower mash and roasted asparagus, finished with a bright squeeze of zesty lemon.

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NUTRITION

433kcal
Protein
45.6g
Fat
21.3g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until they are very soft, which usually takes about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor with the Greek yogurt and minced garlic, blending until the texture is a smooth, creamy mash.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4-5 minutes, then flip and cook for another 3-4 minutes until the exterior is golden and crisp.

  • 8

    Plate the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.

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 fillet served over garlic cauliflower mash and roasted asparagus, finished with a bright squeeze of zesty lemon.

NUTRITION

433kcal
Protein
45.6g
Fat
21.3g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until they are very soft, which usually takes about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor with the Greek yogurt and minced garlic, blending until the texture is a smooth, creamy mash.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side up for 4-5 minutes, then flip and cook for another 3-4 minutes until the exterior is golden and crisp.

  • 8

    Plate the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.