YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash
Savor a perfectly seared salmon fillet paired with crisp roasted Brussels sprouts and a creamy cauliflower mash. This balanced dish offers a delightful mix of textures and flavors—from the succulent, lightly seasoned salmon to the tender, slightly caramelized Brussels sprouts, balanced by a smooth, subtly garlicky cauliflower mash, all finished with a drizzle of olive oil.
INGREDIENTS
5 oz Salmon Fillet
1 cup Brussels Sprouts
1 cup Cauliflower
1/4 cup Unsweetened Almond Milk
1 tbsp Olive Oil (for salmon)
1 tsp Olive Oil (for vegetables)
1 tsp Garlic Powder
Salt & Pepper
PREPARATION
Preheat your oven to 400°F.
Trim and halve the Brussels sprouts. Toss them with 1 teaspoon olive oil, salt, pepper, and garlic powder. Spread them out on a baking sheet.
Roast Brussels sprouts in the oven for 20-25 minutes, until tender and slightly caramelized, stirring halfway.
Meanwhile, chop the cauliflower into florets. Steam or boil until very tender, about 8-10 minutes.
Once cooked, transfer the cauliflower to a blender or food processor, add the unsweetened almond milk, a pinch of salt and pepper, and blend until smooth to create a creamy mash.
Season the salmon fillet with salt and pepper. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Sear the salmon skin-side down for about 4 minutes, then flip and cook for another 3-4 minutes or until cooked to your liking.
Plate the dish by placing a generous scoop of cauliflower mash, arrange the roasted Brussels sprouts on the side, and top with the seared salmon.
Serve immediately and enjoy your balanced, protein-packed dinner.