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

A beautifully balanced dinner featuring a perfectly seared salmon fillet complemented by tender roasted Brussels sprouts and a silky cauliflower mash enhanced by a touch of olive oil and butter. This meal delivers a satisfying blend of flavors and textures, from the crisp, caramelized sprouts to the creamy, subtly seasoned mash, making it a true delight for both the palate and your wellness goals.

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NUTRITION

450kcal
Protein
39.3g
Fat
30.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Brussels Sprouts

1 tsp Olive Oil (for Brussels Sprouts)

1 cup Cauliflower

1/2 tbsp Olive Oil (for Cauliflower Mash)

1 tsp Butter

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with 1 teaspoon of olive oil, salt, and pepper, and spread them on a baking tray.

  • 3

    Roast the Brussels sprouts in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, steam the cauliflower florets until they are soft, about 10 minutes.

  • 5

    In a small sauté pan, melt 1 teaspoon of butter over medium heat and lightly sauté 1 minced garlic clove until fragrant. Add the steamed cauliflower along with 1/2 tablespoon of olive oil, season with salt and pepper, and blend or mash until smooth and creamy. Stir in 1 tablespoon of lemon juice.

  • 6

    Pat the 5-ounce salmon fillet dry with a paper towel and season with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down if applicable and sear for about 3-4 minutes. Flip the salmon carefully and cook for another 3-4 minutes until just cooked through.

  • 8

    Plate the salmon alongside the roasted Brussels sprouts and a generous serving of cauliflower mash. Serve immediately.

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

A beautifully balanced dinner featuring a perfectly seared salmon fillet complemented by tender roasted Brussels sprouts and a silky cauliflower mash enhanced by a touch of olive oil and butter. This meal delivers a satisfying blend of flavors and textures, from the crisp, caramelized sprouts to the creamy, subtly seasoned mash, making it a true delight for both the palate and your wellness goals.

NUTRITION

450kcal
Protein
39.3g
Fat
30.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup Brussels Sprouts

1 tsp Olive Oil (for Brussels Sprouts)

1 cup Cauliflower

1/2 tbsp Olive Oil (for Cauliflower Mash)

1 tsp Butter

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts. Toss them with 1 teaspoon of olive oil, salt, and pepper, and spread them on a baking tray.

  • 3

    Roast the Brussels sprouts in the oven for about 20-25 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, steam the cauliflower florets until they are soft, about 10 minutes.

  • 5

    In a small sauté pan, melt 1 teaspoon of butter over medium heat and lightly sauté 1 minced garlic clove until fragrant. Add the steamed cauliflower along with 1/2 tablespoon of olive oil, season with salt and pepper, and blend or mash until smooth and creamy. Stir in 1 tablespoon of lemon juice.

  • 6

    Pat the 5-ounce salmon fillet dry with a paper towel and season with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat. Once hot, add the salmon fillet skin-side down if applicable and sear for about 3-4 minutes. Flip the salmon carefully and cook for another 3-4 minutes until just cooked through.

  • 8

    Plate the salmon alongside the roasted Brussels sprouts and a generous serving of cauliflower mash. Serve immediately.