Seared Salmon Fillet with Roasted Asparagus and Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Mashed Cauliflower

Pan-seared salmon served over a bed of creamy mashed cauliflower and tender roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

482kcal
Protein
45.4g
Fat
28.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower florets

1.5 tsp Extra Virgin Olive Oil

1 tsp Ghee

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, about 8-10 minutes.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    Drain the steamed cauliflower and blend or mash with the ghee and a splash of lemon juice until smooth and creamy.

  • 7

    Plate the mashed cauliflower first, top with the seared salmon, and serve the roasted asparagus on the side with an extra squeeze of fresh lemon.

Seared Salmon Fillet with Roasted Asparagus and Mashed Cauliflower

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 Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Mashed Cauliflower

Pan-seared salmon served over a bed of creamy mashed cauliflower and tender roasted asparagus, finished with a squeeze of bright lemon.

NUTRITION

482kcal
Protein
45.4g
Fat
28.8g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower florets

1.5 tsp Extra Virgin Olive Oil

1 tsp Ghee

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, about 8-10 minutes.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the center is just opaque.

  • 6

    Drain the steamed cauliflower and blend or mash with the ghee and a splash of lemon juice until smooth and creamy.

  • 7

    Plate the mashed cauliflower first, top with the seared salmon, and serve the roasted asparagus on the side with an extra squeeze of fresh lemon.