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.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served with oven-roasted asparagus and a silky cauliflower mash, finished with a squeeze of zesty lemon.

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NUTRITION

353kcal
Protein
33.6g
Fat
19g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

100g Asparagus spears

150g Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft, approximately 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor or blender with the ghee, minced garlic, and a pinch of salt; blend until completely smooth and silky.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the cauliflower mash and roasted asparagus, top with the seared salmon, and finish with a fresh squeeze of 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.

Seared Salmon with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Asparagus and Cauliflower Mash

Pan-seared salmon served with oven-roasted asparagus and a silky cauliflower mash, finished with a squeeze of zesty lemon.

NUTRITION

353kcal
Protein
33.6g
Fat
19g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

100g Asparagus spears

150g Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, steam the cauliflower florets until they are very soft, approximately 8-10 minutes.

  • 4

    Place the steamed cauliflower in a food processor or blender with the ghee, minced garlic, and a pinch of salt; blend until completely smooth and silky.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 7

    Plate the cauliflower mash and roasted asparagus, top with the seared salmon, and finish with a fresh squeeze of lemon juice.