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: 6.5 oz Wild Sockeye Salmon; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 2 tsp Olive Oil; 1 tbsp Non-fat Greek Yogurt; 1 tbsp Lemon juice; 1/4 tsp Garlic powder

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 sockeye salmon served over a creamy cauliflower mash with roasted asparagus spears, finished with a bright squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.0g

Fat

18.3g

Carbs

15.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Olive Oil

1 tbsp Non-fat Greek Yogurt

1 tbsp Lemon juice

1/4 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with one teaspoon of olive oil, salt, and pepper then roast until tender.
3
Steam the cauliflower florets in a basket over boiling water until they are very soft.
4
Transfer steamed cauliflower to a food processor with Greek yogurt and garlic powder then blend until smooth and creamy.
5
Pat the salmon dry and season both sides with a pinch of salt and black pepper.
6
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
7
Place the salmon in the pan and sear until the skin is crisp and the flesh is cooked through.
8
Serve the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side and a squeeze of zesty lemon.