Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon served over creamy garlic-infused cauliflower mash with a side of oven-roasted asparagus spears, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

436kcal
Protein
41.8g
Fat
23.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1 cup Asparagus Spears

2 cups Cauliflower Florets

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Ghee

2 cloves Fresh Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, sea salt, and black pepper, then roast for 12 to 15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water until they are very soft, which usually takes about 10 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor and blend with ghee, minced garlic, and a pinch of salt until the texture is velvety and smooth.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot skillet with the remaining olive oil for 4 to 5 minutes per side until golden.

  • 6

    Plate the salmon over a generous portion of the garlic mash and serve with the roasted asparagus and a fresh lemon wedge.

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower

Pan-seared wild salmon served over creamy garlic-infused cauliflower mash with a side of oven-roasted asparagus spears, finished with a bright squeeze of zesty lemon.

NUTRITION

436kcal
Protein
41.8g
Fat
23.3g
Carbs
17.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Salmon Fillet

1 cup Asparagus Spears

2 cups Cauliflower Florets

1.5 teaspoons Extra Virgin Olive Oil

1 teaspoon Ghee

2 cloves Fresh Garlic

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, sea salt, and black pepper, then roast for 12 to 15 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water until they are very soft, which usually takes about 10 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor and blend with ghee, minced garlic, and a pinch of salt until the texture is velvety and smooth.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot skillet with the remaining olive oil for 4 to 5 minutes per side until golden.

  • 6

    Plate the salmon over a generous portion of the garlic mash and serve with the roasted asparagus and a fresh lemon wedge.