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: 9.5 oz Wild Sockeye Salmon fillet; 2 cups Cauliflower florets; 10 Asparagus spears; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil; 1 Garlic clove, minced

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 sockeye salmon served over a creamy garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

68.6g

Fat

17.2g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

9.5 oz Wild Sockeye Salmon fillet

2 cups Cauliflower florets

10 Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic clove, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft, about 10 minutes.
5
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, garlic, and a pinch of salt, then process until smooth and creamy.
6
Pat the salmon fillet dry with a paper towel and season both sides 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 skillet and sear for 4-5 minutes on the skin side until crispy, then flip and cook for an additional 2-3 minutes.
9
Plate a generous scoop of the garlic cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus.