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 oz Sockeye Salmon Fillet; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 1 clove Garlic; 1 tbsp Lemon Juice; Olive Oil Spray

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 with garlic-roasted asparagus and creamy cauliflower mash, finished with a squeeze of zesty lemon.

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NUTRITION

Protein

47.9g

Fat

11.7g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Sockeye Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 clove Garlic

1 tbsp Lemon Juice

Olive Oil Spray

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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, spraying lightly with olive oil and seasoning with salt, pepper, and minced garlic.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
While asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.
5
Drain the cauliflower thoroughly and blend or mash with a splash of lemon juice and black pepper until smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
Heat a non-stick skillet over medium-high heat with a quick spray of olive oil.
8
Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque and flaky.
9
Plate the cauliflower mash, top with the roasted asparagus, and place the seared salmon on top, finishing with a final squeeze of lemon.