Name: Roasted Salmon with Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.2 ounces Sockeye Salmon Fillet; 1.5 cups Cauliflower Florets; 1 cup Asparagus Spears; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoons Non-fat Plain Greek Yogurt; 1 clove Garlic, minced

Roasted Salmon with 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

Roasted Salmon with Asparagus and Cauliflower Mash

Sheet-pan roasted sockeye salmon and tender asparagus served over a creamy, garlic-infused cauliflower mash with a bright squeeze of charred lemon.

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NUTRITION

Protein

59.3g

Fat

21.6g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

8.2 ounces Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Plain Greek Yogurt

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
3
While cauliflower steams, place the salmon fillet and trimmed asparagus on the prepared sheet pan.
4
Drizzle the salmon and asparagus with olive oil and season with minced garlic, sea salt, and black pepper.
5
Roast the salmon and asparagus in the oven for 12-15 minutes until the salmon flakes easily with a fork and asparagus is tender-crisp.
6
Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt.
7
Pulse until the cauliflower reaches a smooth, mash-like consistency, adding a splash of water if needed for texture.
8
Plate the cauliflower mash first, then top with the roasted salmon and a side of asparagus.
9
Finish with a fresh squeeze of lemon juice over the entire dish before serving.