Name: Seared Salmon with Roasted Asparagus and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Wild Atlantic Salmon Fillet; 2 cups Cauliflower Florets; 1 cup Asparagus Spears; 1 tbsp Extra Virgin Olive Oil; 2 tbsp Nonfat Plain Greek Yogurt; 1 clove Garlic; 1 tbsp Lemon Juice

Seared Salmon 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 with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served over a velvety cauliflower mash with a side of roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted sea salt.

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NUTRITION

Protein

44.3g

Fat

28.8g

Carbs

18.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tbsp Extra Virgin Olive Oil

2 tbsp Nonfat Plain Greek Yogurt

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
Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender-crisp.
3
Steam the cauliflower florets and garlic clove until very soft, about 10 minutes.
4
Transfer the steamed cauliflower and garlic to a blender or food processor, add the Greek yogurt, and pulse until reaching a velvety smooth consistency.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon with salt and pepper, then sear for 4-5 minutes on the skin side until crispy.
7
Flip the salmon and cook for another 2-3 minutes until the desired doneness is reached.
8
Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side.
9
Finish the dish with a fresh squeeze of lemon juice over the fish.