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: 6 oz Wild Coho Salmon Fillet; 1.5 cups Cauliflower florets; 10 Asparagus spears; 1 tsp Avocado Oil; 0.5 tsp Grass-fed Ghee; 1 clove Garlic; 1 Lemon wedge

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 salmon served over garlic cauliflower mash and roasted asparagus, finished with a squeeze of bright lemon.

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NUTRITION

Protein

42.0g

Fat

17.7g

Carbs

12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Wild Coho Salmon Fillet

1.5 cups Cauliflower florets

10 Asparagus spears

1 tsp Avocado Oil

0.5 tsp Grass-fed Ghee

1 clove Garlic

1 Lemon wedge

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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 avocado oil and a pinch of sea salt, then roast for 10-12 minutes until tender.
3
Steam the cauliflower florets until very soft, which usually takes about 8-10 minutes.
4
Transfer the steamed cauliflower to a blender or food processor along with the ghee, garlic, and a pinch of salt, blending until completely smooth and creamy.
5
Heat a skillet over medium-high heat with the remaining avocado oil.
6
Season the salmon fillet with sea salt and black pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked to your preference.
7
Plate the cauliflower mash, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.