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 Wild Salmon Fillet; 2 cups Cauliflower florets; 1 cup Asparagus spears; 2 tbsp Nonfat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; 1 clove Garlic; 0.5 tsp Smoked Paprika; 1 tbsp Lemon juice

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 wild salmon served over creamy cauliflower mash with oven-roasted asparagus, finished with a bright squeeze of lemon and a hint of smoky paprika.

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NUTRITION

Protein

58.2g

Fat

20.7g

Carbs

19.8g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Wild Salmon Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

0.5 tsp Smoked Paprika

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
Trim the woody ends off the asparagus and toss with half the olive oil and a pinch of salt.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred.
4
Steam the cauliflower florets until very soft then drain thoroughly to remove excess moisture.
5
Process the steamed cauliflower with Greek yogurt and minced garlic until it reaches a velvety consistency.
6
Season the salmon with smoked paprika and sear in a non-stick skillet with the remaining oil for 4 minutes per side until the skin is crispy.
7
Plate the salmon over the cauliflower mash with the roasted asparagus on the side and a squeeze of lemon.