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: 8 oz Pink Salmon Fillet; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 1 tsp Extra Virgin Olive Oil; 1 tbsp Nonfat Plain Greek Yogurt; 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 garlic cauliflower mash with a side of oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.

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NUTRITION

Protein

52.8g

Fat

13g

Carbs

14g

SERVINGS

1 serving

INGREDIENTS

8 oz Pink Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Plain Greek Yogurt

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
Trim the woody ends off the asparagus, place them on the baking sheet, and lightly mist with a tiny bit of oil or season with salt and pepper.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.
5
Place the steamed cauliflower in a food processor or bowl with the Greek yogurt and minced garlic, then blend or mash until smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
Heat a non-stick skillet over medium-high heat with the olive oil.
8
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.
9
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
10
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.