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 wild salmon served over a creamy garlic cauliflower mash with tender roasted asparagus, finished with a bright squeeze of lemon for a zesty aroma.

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NUTRITION

406kcal
Protein
42.5g
Fat
19.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1.5 tsp Ghee

1 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic

1 tbsp Lemon juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 teaspoon of melted ghee and a pinch of sea salt.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly browned.

  • 4

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8 to 10 minutes.

  • 5

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; process until smooth and creamy.

  • 6

    Pat the salmon dry and season with salt and pepper.

  • 7

    Heat the remaining 1 teaspoon of ghee in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 to 4 minutes until cooked through.

  • 9

    Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side.

  • 10

    Finish the dish with a fresh squeeze of lemon juice over the salmon.

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 wild salmon served over a creamy garlic cauliflower mash with tender roasted asparagus, finished with a bright squeeze of lemon for a zesty aroma.

NUTRITION

406kcal
Protein
42.5g
Fat
19.1g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

2 cups Cauliflower florets

1 cup Asparagus spears

1.5 tsp Ghee

1 tbsp Nonfat Plain Greek Yogurt

1 clove Garlic

1 tbsp Lemon juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 teaspoon of melted ghee and a pinch of sea salt.

  • 3

    Roast the asparagus for 12 to 15 minutes until tender and slightly browned.

  • 4

    While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8 to 10 minutes.

  • 5

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; process until smooth and creamy.

  • 6

    Pat the salmon dry and season with salt and pepper.

  • 7

    Heat the remaining 1 teaspoon of ghee in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon skin-side down in the skillet and sear for 4 to 5 minutes until the skin is crispy, then flip and cook for another 3 to 4 minutes until cooked through.

  • 9

    Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side.

  • 10

    Finish the dish with a fresh squeeze of lemon juice over the salmon.