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: 5.5 oz Wild Salmon Fillet; 2 cups Cauliflower Florets; 1 cup Asparagus Spears; 1 tsp 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 wild salmon served over a creamy cauliflower mash with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

41.5g

Fat

15.5g

Carbs

17.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp 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
Toss the asparagus spears with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender-crisp.
3
Steam the cauliflower florets until very soft, approximately 8-10 minutes.
4
Place the steamed cauliflower in a blender or food processor with the Greek yogurt and minced garlic, blending until smooth and creamy.
5
Pat the salmon fillet dry and season with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
7
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.