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 salmon fillet served over velvety garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

372kcal
Protein
36.5g
Fat
18.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

1 cup Asparagus spears

2 cups Cauliflower florets

1 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

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 them on the baking sheet with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, steam the cauliflower florets in a pot with a steamer basket for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; blend until smooth and creamy.

  • 6

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

  • 7

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

  • 8

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 3 minutes until cooked through.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.

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 salmon fillet served over velvety garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright lemon.

NUTRITION

372kcal
Protein
36.5g
Fat
18.9g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon

1 cup Asparagus spears

2 cups Cauliflower florets

1 tbsp Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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 them on the baking sheet with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While asparagus roasts, steam the cauliflower florets in a pot with a steamer basket for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt; blend until smooth and creamy.

  • 6

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

  • 7

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

  • 8

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 3 minutes until cooked through.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.