Baked Salmon Fillet with Steamed Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Oven-roasted salmon fillet seasoned with lemon and dill, served with creamy cauliflower mash and tender steamed asparagus for a bright, citrusy finish.

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NUTRITION

535kcal
Protein
68.7g
Fat
21.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1/4 cup Non-fat Greek Yogurt

1 cup Asparagus Spears

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the prepared sheet and rub with olive oil, minced garlic, lemon juice, and a pinch of dried dill or sea salt.

  • 3

    Bake the salmon for 12-15 minutes or until the internal temperature reaches 145°F and it flakes easily with a fork.

  • 4

    While the salmon is baking, place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 5

    In the last 5 minutes of the cauliflower steaming, add the asparagus spears to the steamer basket and cook until bright green and tender.

  • 6

    Transfer the steamed cauliflower to a blender or food processor, add the Greek yogurt, and pulse until the texture is smooth and creamy.

  • 7

    Plate the salmon alongside a generous portion of cauliflower mash and the steamed asparagus, finishing with an extra squeeze of fresh lemon.

Baked Salmon Fillet with Steamed Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Salmon Fillet with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Salmon Fillet with Steamed Asparagus and Cauliflower Mash

Oven-roasted salmon fillet seasoned with lemon and dill, served with creamy cauliflower mash and tender steamed asparagus for a bright, citrusy finish.

NUTRITION

535kcal
Protein
68.7g
Fat
21.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1/4 cup Non-fat Greek Yogurt

1 cup Asparagus Spears

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the salmon fillet on the prepared sheet and rub with olive oil, minced garlic, lemon juice, and a pinch of dried dill or sea salt.

  • 3

    Bake the salmon for 12-15 minutes or until the internal temperature reaches 145°F and it flakes easily with a fork.

  • 4

    While the salmon is baking, place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 5

    In the last 5 minutes of the cauliflower steaming, add the asparagus spears to the steamer basket and cook until bright green and tender.

  • 6

    Transfer the steamed cauliflower to a blender or food processor, add the Greek yogurt, and pulse until the texture is smooth and creamy.

  • 7

    Plate the salmon alongside a generous portion of cauliflower mash and the steamed asparagus, finishing with an extra squeeze of fresh lemon.