YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Brussels Sprouts, Cauliflower Mash & Lemon Quinoa
Delight in a well-balanced dinner featuring perfectly seared salmon paired with vibrant roasted Brussels sprouts, a creamy cauliflower mash, and a tangy lemon-infused quinoa. This meal harmonizes flavors and textures to bring warmth and comfort while staying clean and aligned with your nutritional goals.
INGREDIENTS
5 oz Salmon Fillet
1 cup Brussels Sprouts
1 cup Cauliflower
2 tsp Olive Oil
1/2 cup cooked Quinoa
2 cloves Garlic
1 tbsp Lemon Juice
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Trim and halve the Brussels sprouts. Toss them with 1 tsp olive oil, salt, pepper, and a minced garlic clove. Spread onto a baking sheet.
Roast the Brussels sprouts in the preheated oven for about 20-25 minutes until tender and slightly caramelized.
While the sprouts roast, steam the cauliflower florets until soft (about 10 minutes). Transfer the cauliflower to a bowl, add 1 tsp olive oil, a minced garlic clove, and a pinch of salt and pepper, then mash until smooth.
Season the salmon fillet with salt, pepper, and a drizzle of lemon juice. Heat a skillet over medium-high heat and sear the salmon for about 3-4 minutes per side until a nice crust forms and the fish is cooked to your preference.
In a small saucepan, warm the pre-cooked quinoa with a squeeze of lemon juice and a pinch of salt.
Plate the dish by placing the seared salmon alongside a serving of roasted Brussels sprouts, a generous scoop of cauliflower mash, and a side of lemon quinoa.
Serve warm and enjoy this balanced, flavorful dinner!