Crispy Skin Salmon with Maple-Roasted Carrots and Creamy Cauliflower Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Salmon with Maple-Roasted Carrots and Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Maple-Roasted Carrots and Creamy Cauliflower Puree

Enjoy a beautifully balanced plate featuring crispy-skinned salmon with a rich, savory flavor paired with naturally sweet maple-roasted carrots and a silky, creamy cauliflower puree. This dish delivers satisfying protein, tender roasted vegetables, and a comforting puree that ties the flavors together in every bite.

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NUTRITION

420kcal
Protein
36.3g
Fat
20.2g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup sliced Carrots

1 tsp Maple Syrup

1 tsp Olive Oil

1 cup chopped Cauliflower

1/4 cup Unsweetened Almond Milk

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the salmon fillet dry with paper towels. Season with salt and pepper. Heat a skillet over medium-high heat and place the salmon skin-side down, pressing gently to ensure even crisping. Cook for about 4-5 minutes until the skin is crispy.

  • 3

    Meanwhile, toss the sliced carrots in olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and caramelized.

  • 4

    Steam the chopped cauliflower until very tender, about 8-10 minutes. Transfer to a blender along with the unsweetened almond milk, a pinch of salt, and pepper. Blend until smooth to create a creamy puree. If needed, add a splash more almond milk to achieve your preferred consistency.

  • 5

    Once the salmon skin is crispy and the flesh is just opaque about midway through, remove it from the skillet. Plate the salmon, add a serving of roasted carrots, and a generous scoop of cauliflower puree. Serve immediately.

Crispy Skin Salmon with Maple-Roasted Carrots and Creamy Cauliflower Puree

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skin Salmon with Maple-Roasted Carrots and Creamy Cauliflower Puree

YOUR SOLIN GENERATED RECIPE

Crispy Skin Salmon with Maple-Roasted Carrots and Creamy Cauliflower Puree

Enjoy a beautifully balanced plate featuring crispy-skinned salmon with a rich, savory flavor paired with naturally sweet maple-roasted carrots and a silky, creamy cauliflower puree. This dish delivers satisfying protein, tender roasted vegetables, and a comforting puree that ties the flavors together in every bite.

NUTRITION

420kcal
Protein
36.3g
Fat
20.2g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup sliced Carrots

1 tsp Maple Syrup

1 tsp Olive Oil

1 cup chopped Cauliflower

1/4 cup Unsweetened Almond Milk

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the salmon fillet dry with paper towels. Season with salt and pepper. Heat a skillet over medium-high heat and place the salmon skin-side down, pressing gently to ensure even crisping. Cook for about 4-5 minutes until the skin is crispy.

  • 3

    Meanwhile, toss the sliced carrots in olive oil, maple syrup, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and caramelized.

  • 4

    Steam the chopped cauliflower until very tender, about 8-10 minutes. Transfer to a blender along with the unsweetened almond milk, a pinch of salt, and pepper. Blend until smooth to create a creamy puree. If needed, add a splash more almond milk to achieve your preferred consistency.

  • 5

    Once the salmon skin is crispy and the flesh is just opaque about midway through, remove it from the skillet. Plate the salmon, add a serving of roasted carrots, and a generous scoop of cauliflower puree. Serve immediately.