Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Cauliflower Mash

Enjoy a vibrant plate featuring a perfectly seared wild salmon fillet, complemented by tender roasted Brussels sprouts and a silky cauliflower mash enriched with white beans and a sprinkle of nutritional yeast. This dish is a wholesome, dairy-free, gluten-free, and soy-free delight that balances rich flavors with a clean, satisfying finish.

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NUTRITION

580kcal
Protein
67g
Fat
21.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet (227g)

80g Brussels Sprouts

1 tsp Olive Oil

150g Cauliflower

1/3 cup White Beans (80g)

1.5 tbsp Nutritional Yeast

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the Brussels sprouts and prepare a steamer or pot for the cauliflower.

  • 2

    Trim the Brussels sprouts, cut them in half, and toss with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 18-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the wild salmon fillet lightly with salt and pepper. Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down for about 4-5 minutes until crispy, then flip and cook for an additional 3-4 minutes until the flesh is just opaque.

  • 4

    For the cauliflower mash, steam the cauliflower florets until very tender (about 8-10 minutes). In a blender or using a potato masher, blend the steamed cauliflower with the white beans and nutritional yeast until smooth. Adjust seasoning with salt and pepper as needed.

  • 5

    Plate the seared salmon alongside a serving of the roasted Brussels sprouts and a generous scoop of the creamy cauliflower-bean mash. Serve immediately while warm.

Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Cauliflower Mash

Enjoy a vibrant plate featuring a perfectly seared wild salmon fillet, complemented by tender roasted Brussels sprouts and a silky cauliflower mash enriched with white beans and a sprinkle of nutritional yeast. This dish is a wholesome, dairy-free, gluten-free, and soy-free delight that balances rich flavors with a clean, satisfying finish.

NUTRITION

580kcal
Protein
67g
Fat
21.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Salmon Fillet (227g)

80g Brussels Sprouts

1 tsp Olive Oil

150g Cauliflower

1/3 cup White Beans (80g)

1.5 tbsp Nutritional Yeast

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the Brussels sprouts and prepare a steamer or pot for the cauliflower.

  • 2

    Trim the Brussels sprouts, cut them in half, and toss with 1 teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 18-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, season the wild salmon fillet lightly with salt and pepper. Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down for about 4-5 minutes until crispy, then flip and cook for an additional 3-4 minutes until the flesh is just opaque.

  • 4

    For the cauliflower mash, steam the cauliflower florets until very tender (about 8-10 minutes). In a blender or using a potato masher, blend the steamed cauliflower with the white beans and nutritional yeast until smooth. Adjust seasoning with salt and pepper as needed.

  • 5

    Plate the seared salmon alongside a serving of the roasted Brussels sprouts and a generous scoop of the creamy cauliflower-bean mash. Serve immediately while warm.