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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

Try 7 days free, then $12.99 / mo.

NUTRITION

493kcal
Protein
40.3g
Fat
30.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

200g Cauliflower florets

100g Asparagus spears

1 tsp Avocado Oil

1 tsp Ghee

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor along with the ghee, minced garlic, and a pinch of salt, 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 avocado oil in a cast-iron or stainless steel skillet over medium-high heat.

  • 8

    Place the salmon in the hot skillet skin-side down (if applicable) and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice over the fish.

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.

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash

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

NUTRITION

493kcal
Protein
40.3g
Fat
30.5g
Carbs
15.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

200g Cauliflower florets

100g Asparagus spears

1 tsp Avocado Oil

1 tsp Ghee

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss the spears with olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the asparagus for 12-15 minutes until tender and slightly charred.

  • 4

    While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes or until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor along with the ghee, minced garlic, and a pinch of salt, 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 avocado oil in a cast-iron or stainless steel skillet over medium-high heat.

  • 8

    Place the salmon in the hot skillet skin-side down (if applicable) and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 9

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus on the side with a fresh squeeze of lemon juice over the fish.