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 wild salmon served over a creamy cauliflower mash with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

368kcal
Protein
38.2g
Fat
17.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

1 clove Garlic

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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, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then blend with ghee, minced garlic, and a pinch of salt until smooth and creamy.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crisp.

  • 6

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus.

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 wild salmon served over a creamy cauliflower mash with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

368kcal
Protein
38.2g
Fat
17.6g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Wild Salmon Fillet

1 cup Asparagus spears

2 cups Cauliflower florets

1 tsp Extra Virgin Olive Oil

0.5 tsp Ghee

1 clove Garlic

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, salt, and pepper, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then blend with ghee, minced garlic, and a pinch of salt until smooth and creamy.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 5

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is perfectly crisp.

  • 6

    Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus.