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: 7.7 oz Wild Salmon Fillet; 200g Cauliflower florets; 150g Asparagus spears; 2 tbsp Non-fat Greek Yogurt; 0.5 tsp Olive Oil; 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 wild salmon and roasted asparagus served over a garlic cauliflower mash with a squeeze of zesty lemon.

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NUTRITION

Protein

53.6g

Fat

17.3g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

7.7 oz Wild Salmon Fillet

200g Cauliflower florets

150g Asparagus spears

2 tbsp Non-fat Greek Yogurt

0.5 tsp Olive Oil

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 off the asparagus and place them on the baking sheet, misting lightly with half of the olive oil and a pinch of sea salt.
3
Roast the asparagus for 10 to 12 minutes until tender but still bright green.
4
Steam the cauliflower florets until very soft, then drain thoroughly and pat dry to remove excess moisture.
5
Transfer the cauliflower to a blender with the Greek yogurt and minced garlic, blending until you reach a creamy mash.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Season the salmon fillet with salt and pepper, then sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
8
Plate the cauliflower mash first, top with the salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice.