Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon served over a velvety garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

464kcal
Protein
43.9g
Fat
24.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

250g Cauliflower Florets

100g Asparagus Spears

1 tbsp Organic Ghee

2 tbsp Non-fat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus spears with one teaspoon of the ghee and a pinch of sea salt on a baking sheet.

  • 3

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

  • 4

    Steam the cauliflower florets until they are very soft, approximately 10-12 minutes.

  • 5

    Place the steamed cauliflower in a food processor with the minced garlic, Greek yogurt, and half of the remaining ghee, then blend until completely smooth and velvety.

  • 6

    Season the salmon fillet with sea salt and black pepper.

  • 7

    Heat the remaining ghee in a stainless steel or cast-iron skillet over medium-high heat.

  • 8

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 10

    Plate the cauliflower mash and top with the seared salmon, serving the roasted asparagus on the side with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash

Pan-seared wild salmon served over a velvety garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of bright lemon.

NUTRITION

464kcal
Protein
43.9g
Fat
24.7g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Salmon Fillet

250g Cauliflower Florets

100g Asparagus Spears

1 tbsp Organic Ghee

2 tbsp Non-fat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the asparagus spears with one teaspoon of the ghee and a pinch of sea salt on a baking sheet.

  • 3

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

  • 4

    Steam the cauliflower florets until they are very soft, approximately 10-12 minutes.

  • 5

    Place the steamed cauliflower in a food processor with the minced garlic, Greek yogurt, and half of the remaining ghee, then blend until completely smooth and velvety.

  • 6

    Season the salmon fillet with sea salt and black pepper.

  • 7

    Heat the remaining ghee in a stainless steel or cast-iron skillet over medium-high heat.

  • 8

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp.

  • 9

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.

  • 10

    Plate the cauliflower mash and top with the seared salmon, serving the roasted asparagus on the side with a fresh squeeze of lemon juice.