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 oz Salmon Fillet; 2 cups Cauliflower florets; 10 Asparagus spears; 1 tbsp Olive oil; 2 tbsp Non-fat Greek yogurt; 1 clove Garlic; 1 tbsp Lemon juice

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 salmon served over a velvety garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

44.4g

Fat

25.1g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

2 cups Cauliflower florets

10 Asparagus spears

1 tbsp Olive oil

2 tbsp Non-fat Greek yogurt

1 clove Garlic

1 tbsp Lemon juice

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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 of the asparagus and toss with half of the olive oil, salt, and pepper.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
4
Steam the cauliflower florets until very soft, then drain thoroughly to remove all excess moisture.
5
Transfer the steamed cauliflower to a food processor with the Greek yogurt and minced garlic, then blend until smooth and creamy.
6
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
7
Heat the remaining olive oil in a skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is crisp.
8
Plate the velvety cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a squeeze of fresh lemon juice.