Seared Salmon Filet 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 Filet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Cauliflower Mash

Pan-seared wild keta salmon served over a garlic-infused cauliflower mash with a side of tender roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

415kcal
Protein
59.6g
Fat
12.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

9.2 ounces Wild Keta Salmon

200 grams Cauliflower florets

150 grams Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus, toss with a tiny drop of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and pulse until smooth and creamy.

  • 5

    Season the salmon filet with sea salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining drop of oil and sear the salmon for 4-5 minutes per side until the exterior is golden and the inside is just opaque.

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus alongside with a fresh squeeze of lemon juice.

Seared Salmon Filet 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 Filet with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Filet with Roasted Asparagus and Cauliflower Mash

Pan-seared wild keta salmon served over a garlic-infused cauliflower mash with a side of tender roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

415kcal
Protein
59.6g
Fat
12.7g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

9.2 ounces Wild Keta Salmon

200 grams Cauliflower florets

150 grams Asparagus spears

0.5 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus, toss with a tiny drop of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and pulse until smooth and creamy.

  • 5

    Season the salmon filet with sea salt and black pepper.

  • 6

    Heat a non-stick skillet over medium-high heat with the remaining drop of oil and sear the salmon for 4-5 minutes per side until the exterior is golden and the inside is just opaque.

  • 7

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus alongside with a fresh squeeze of lemon juice.