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: 8.5 oz Salmon Fillet; 1.5 cups Cauliflower florets; 1 cup Asparagus spears; 2 tbsp Non-fat Greek Yogurt; 0.5 tsp Olive Oil; 1 tbsp Lemon Juice; Fresh dill, salt, and pepper to taste

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 salmon served over velvety cauliflower mash with roasted asparagus, finished with a squeeze of lemon and a sprinkle of fresh, aromatic dill.

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NUTRITION

Protein

57.1g

Fat

29.1g

Carbs

14.8g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Salmon Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Non-fat Greek Yogurt

0.5 tsp Olive Oil

1 tbsp Lemon Juice

Fresh dill, salt, and pepper to taste

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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 a tiny drop of olive oil, salt, and pepper, then spread them on the baking sheet.
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 well and blend or mash with the Greek yogurt until smooth and velvety; season with salt and pepper.
6
Heat a non-stick skillet over medium-high heat with the remaining olive oil.
7
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the center is cooked to your preference.
8
Plate the cauliflower mash, top with the roasted asparagus and the seared salmon.
9
Finish with a squeeze of fresh lemon juice and a garnish of fresh dill.