Name: Seared Salmon 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 Sockeye Salmon; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 2 tbsp Nonfat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic, minced

Seared Salmon 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 with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

Protein

56.2g

Fat

18.2g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with half of the olive oil and minced garlic, then roast for 12-15 minutes until tender-crisp.
3
Steam the cauliflower florets until very soft, about 10 minutes.
4
Transfer the steamed cauliflower to a food processor with the Greek yogurt and pulse until smooth and creamy.
5
Season the salmon with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Sear the salmon for 4-5 minutes per side until the skin is crispy and the fish is cooked through.
8
Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus.