Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Wild Atlantic Salmon; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Non-fat Greek Yogurt; 0.25 tsp Garlic Powder; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

37.8g

Fat

14.9g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

0.25 tsp Garlic Powder

1 tbsp 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
Trim the woody ends off the asparagus and toss them with half of the olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
Steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.
5
Transfer the steamed cauliflower to a blender or food processor and add the Greek yogurt, garlic powder, and a pinch of salt, blending until smooth and creamy.
6
Pat the salmon dry with a paper towel and season with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
9
Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.