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: 6.5 oz Wild Sockeye Salmon; 1.5 cups Cauliflower Florets; 1 cup Asparagus Spears; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic; 1 tbsp 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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a creamy garlic cauliflower mash with oven-roasted asparagus, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

Protein

45.4g

Fat

20.2g

Carbs

14.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place them on a baking sheet, drizzling with half of the olive oil and seasoning with sea salt.
3
Roast the asparagus for 10-12 minutes until tender and slightly charred.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft, approximately 8-10 minutes.
5
Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of salt, blending until smooth and creamy.
6
Pat the salmon dry and season with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
9
Flip the salmon and cook for an additional 2-3 minutes until the fish is cooked through and flaky.
10
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus and a fresh squeeze of lemon juice.