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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

382kcal
Protein
38.7g
Fat
19.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender-crisp.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and a pinch of salt; process until smooth and creamy.

  • 6

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 7

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan and sear for 4-5 minutes on the first side, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus on the side.

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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

NUTRITION

382kcal
Protein
38.7g
Fat
19.7g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and toss the spears with 1 teaspoon of olive oil, salt, and pepper.

  • 3

    Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender-crisp.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and a pinch of salt; process until smooth and creamy.

  • 6

    Pat the salmon fillet dry with paper towels and season both sides with salt and pepper.

  • 7

    Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the pan and sear for 4-5 minutes on the first side, then flip and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus on the side.