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 salmon served with oven-roasted asparagus and creamy cauliflower mash, finished with a squeeze of bright lemon.

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NUTRITION

352kcal
Protein
34g
Fat
19.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 teaspoon Olive Oil

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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, toss with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender with the ghee and a pinch of sea salt, processing until smooth and creamy.

  • 4

    Season the salmon with salt and pepper, then sear in a hot non-stick skillet with the remaining olive oil for 4-5 minutes per side until the skin is crisp.

  • 5

    Serve the salmon over a bed of the cauliflower mash with the roasted asparagus on the side, finished with a fresh squeeze of lemon.

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 salmon served with oven-roasted asparagus and creamy cauliflower mash, finished with a squeeze of bright lemon.

NUTRITION

352kcal
Protein
34g
Fat
19.1g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Wild Atlantic Salmon

1.5 cups Cauliflower florets

1 cup Asparagus spears

1 teaspoon Ghee

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus, toss with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender with the ghee and a pinch of sea salt, processing until smooth and creamy.

  • 4

    Season the salmon with salt and pepper, then sear in a hot non-stick skillet with the remaining olive oil for 4-5 minutes per side until the skin is crisp.

  • 5

    Serve the salmon over a bed of the cauliflower mash with the roasted asparagus on the side, finished with a fresh squeeze of lemon.