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 Wild Atlantic Salmon; 1 cup Asparagus spears; 1.5 cups Cauliflower florets; 1 tsp Extra Virgin Olive Oil; 1 tsp Ghee; 1 clove Garlic, minced

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 a creamy garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

39.7g

Fat

20.9g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

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 a pinch of sea salt, then roast for 12-15 minutes until tender.
3
Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.
4
While cauliflower steams, heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.
6
Drain the steamed cauliflower and transfer to a blender or food processor with the ghee and minced garlic.
7
Blend until completely smooth and creamy, seasoning with a touch of salt to taste.
8
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.