Seared Salmon with Roasted Brussels Sprouts 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 Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

Enjoy this vibrant dinner featuring a perfectly seared salmon paired with tender roasted Brussels sprouts and a creamy cauliflower mash. The dish balances rich, savory flavors from the salmon and the natural sweetness of the vegetables, all finished with a hint of lemon and extra-virgin olive oil for a satisfying meal.

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NUTRITION

477kcal
Protein
39.6g
Fat
33.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Brussels Sprouts

1 cup Cauliflower

1 tbsp Extra-Virgin Olive Oil (for roasting)

1 tsp Extra-Virgin Olive Oil (for mash)

1/2 Lemon

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them in a bowl with 1 tablespoon of olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

  • 4

    Meanwhile, steam or boil the cauliflower until very soft, about 10-12 minutes.

  • 5

    In a small saucepan, briefly warm 1 teaspoon of olive oil with a dash of salt and pepper. Drain the cauliflower and mash it with the warmed olive oil, adding a little lemon juice for brightness. Adjust seasoning to taste.

  • 6

    Season the salmon fillet with salt, pepper, and a squeeze of lemon juice.

  • 7

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down first for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 8

    Serve the seared salmon alongside the roasted Brussels sprouts and cauliflower mash, garnishing with an extra drizzle of lemon if desired.

Seared Salmon with Roasted Brussels Sprouts 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 Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

Enjoy this vibrant dinner featuring a perfectly seared salmon paired with tender roasted Brussels sprouts and a creamy cauliflower mash. The dish balances rich, savory flavors from the salmon and the natural sweetness of the vegetables, all finished with a hint of lemon and extra-virgin olive oil for a satisfying meal.

NUTRITION

477kcal
Protein
39.6g
Fat
33.1g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Brussels Sprouts

1 cup Cauliflower

1 tbsp Extra-Virgin Olive Oil (for roasting)

1 tsp Extra-Virgin Olive Oil (for mash)

1/2 Lemon

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them in a bowl with 1 tablespoon of olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the Brussels sprouts on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized.

  • 4

    Meanwhile, steam or boil the cauliflower until very soft, about 10-12 minutes.

  • 5

    In a small saucepan, briefly warm 1 teaspoon of olive oil with a dash of salt and pepper. Drain the cauliflower and mash it with the warmed olive oil, adding a little lemon juice for brightness. Adjust seasoning to taste.

  • 6

    Season the salmon fillet with salt, pepper, and a squeeze of lemon juice.

  • 7

    Heat a non-stick skillet over medium-high heat. Sear the salmon skin-side down first for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the salmon is cooked through but still moist.

  • 8

    Serve the seared salmon alongside the roasted Brussels sprouts and cauliflower mash, garnishing with an extra drizzle of lemon if desired.