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: 6.2 oz Wild Sockeye Salmon; 150g Cauliflower Florets; 150g Asparagus Spears; 2 tbsp Nonfat Greek Yogurt; 1 tsp Olive Oil

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 purée with tender roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

46.7g

Fat

13.5g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Wild Sockeye Salmon

150g Cauliflower Florets

150g Asparagus Spears

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends from the asparagus and toss them on the baking sheet with half of the olive oil and a pinch of salt.
3
Roast the asparagus for 12-15 minutes until tender and slightly crisp.
4
While the asparagus roasts, steam the cauliflower florets until they are very soft.
5
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and blend until smooth and creamy.
6
Pat the salmon fillet dry with a paper towel and season with salt and black pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
8
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the flesh is golden.
9
Spread the cauliflower mash on a plate, top with the seared salmon, and serve alongside the roasted asparagus.