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: 7.5 oz Wild Atlantic Salmon Fillet; 1.5 cups Cauliflower Florets; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Non-fat Plain Greek Yogurt; 1 clove Garlic

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 salmon served over creamy cauliflower mash with oven-roasted asparagus, finished with a squeeze of lemon and a sprinkle of toasted garlic.

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NUTRITION

Protein

49.5g

Fat

18.1g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Plain Greek Yogurt

1 clove Garlic

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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 with half of the olive oil and a pinch of salt.
3
Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.
4
Steam the cauliflower florets until they are very soft, then transfer them to a blender or food processor.
5
Add the Greek yogurt and minced garlic to the cauliflower and process until the texture is smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 minutes per side until golden and cooked through.
8
Spread the cauliflower mash on a plate, top with the seared salmon, and serve the roasted asparagus on the side.