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: 6 oz Salmon Fillet; 2 cups Cauliflower florets; 150g Asparagus spears; 1 tbsp Extra Virgin Olive Oil; 2 tbsp Nonfat 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 silky cauliflower mash with tender roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

45.1g

Fat

25.2g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

2 cups Cauliflower florets

150g Asparagus spears

1 tbsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 clove Garlic

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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 half of the olive oil, salt, and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly browned.
4
While asparagus roasts, steam the cauliflower florets until they are very soft, about 10-12 minutes.
5
Place the steamed cauliflower into a food processor with the Greek yogurt, minced garlic, and a pinch of salt, then blend until silky smooth.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the inside is cooked through.
8
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.