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.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

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

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NUTRITION

371kcal
Protein
41.1g
Fat
15.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

2 tbsp Non-fat Plain 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 of the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt and black pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets until very soft, approximately 10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, half of the ghee, and the minced garlic, then process until smooth and creamy.

  • 6

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

  • 7

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked to your preference.

  • 9

    Serve the salmon over the cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.

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.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

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

NUTRITION

371kcal
Protein
41.1g
Fat
15.7g
Carbs
18.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1 tsp Ghee

2 tbsp Non-fat Plain 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 of the asparagus and place them on the baking sheet, seasoning with a pinch of sea salt and black pepper.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets until very soft, approximately 10 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, half of the ghee, and the minced garlic, then process until smooth and creamy.

  • 6

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

  • 7

    Heat the remaining ghee in a non-stick skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until golden and cooked to your preference.

  • 9

    Serve the salmon over the cauliflower mash with the roasted asparagus on the side, finishing with a fresh squeeze of lemon juice.