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 and roasted asparagus served over a smooth cauliflower mash with a squeeze of zesty lemon.

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NUTRITION

357kcal
Protein
44.7g
Fat
13.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

1 clove Garlic

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

    Toss the asparagus spears with half of the olive oil, sea salt, and black pepper, then spread them on the baking sheet and roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 4

    Transfer the steamed cauliflower to a blender or food processor along with the Greek yogurt, minced garlic, and a pinch of salt, blending until completely smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the salmon is cooked through and has a golden crust.

  • 8

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

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 and roasted asparagus served over a smooth cauliflower mash with a squeeze of zesty lemon.

NUTRITION

357kcal
Protein
44.7g
Fat
13.3g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Sockeye Salmon Fillet

2 cups Cauliflower Florets

1 cup Asparagus Spears

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the asparagus spears with half of the olive oil, sea salt, and black pepper, then spread them on the baking sheet and roast for 12-15 minutes until tender-crisp.

  • 3

    While the asparagus roasts, place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.

  • 4

    Transfer the steamed cauliflower to a blender or food processor along with the Greek yogurt, minced garlic, and a pinch of salt, blending until completely smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper on both sides.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for an additional 2-3 minutes until the salmon is cooked through and has a golden crust.

  • 8

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