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; 1 cup Asparagus Spears; 1.5 cups Cauliflower Florets; 1 tsp Extra Virgin Olive Oil; 2 tbsp Non-fat Plain Greek Yogurt

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 bed of creamy cauliflower mash and roasted asparagus, brightened with a squeeze of zesty fresh lemon.

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NUTRITION

Protein

42.8g

Fat

19.4g

Carbs

13.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1 cup Asparagus Spears

1.5 cups Cauliflower Florets

1 tsp Extra Virgin Olive Oil

2 tbsp Non-fat Plain Greek Yogurt

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the asparagus spears with half of the olive oil and a pinch of salt and pepper, then roast for 12 to 15 minutes until tender.
3
Steam the cauliflower florets until they are very soft, approximately 8 to 10 minutes.
4
Transfer the steamed cauliflower to a blender or food processor and pulse with the Greek yogurt and a pinch of salt until smooth and creamy.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon fillet with salt and pepper, then sear for 4 minutes on each side until the skin is crisp and the fish is cooked through.
7
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.