Crispy Roasted Cauliflower Steaks with Garlicky Green Beans and Pan-Seared Salmon

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

Crispy Roasted Cauliflower Steaks with Garlicky Green Beans and Pan-Seared Salmon

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower Steaks with Garlicky Green Beans and Pan-Seared Salmon

Enjoy a satisfying plate featuring a crispy roasted cauliflower steak paired with garlicky green beans and a perfectly pan-seared salmon fillet. The dish is balanced with a light, aromatic vegetable medley and tender salmon, offering a delightful mix of textures and flavors that complement each other beautifully.

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NUTRITION

368kcal
Protein
31.1g
Fat
19.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 medium head Cauliflower (steaks)

1 cup Green Beans

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the cauliflower into thick steaks, about 1-inch thick.

  • 2

    Drizzle the cauliflower steaks with half of the olive oil, and season generously with salt and pepper. Arrange them on a baking sheet.

  • 3

    Roast the cauliflower in the preheated oven for about 20-25 minutes, flipping halfway through until the edges are crispy and golden.

  • 4

    Meanwhile, heat a small pan over medium heat and add the remaining olive oil. Sauté the minced garlic for about 30 seconds until fragrant, then add the green beans. Season with a pinch of salt and pepper and cook for 4-5 minutes until tender-crisp.

  • 5

    For the salmon, pat the fillet dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for about 3-4 minutes until crisp. Flip and cook for another 2-3 minutes until the salmon reaches your desired doneness.

  • 6

    Plate the roasted cauliflower steaks with the garlicky green beans, and top with the pan-seared salmon. Serve immediately and enjoy your well-balanced, flavorful meal.

Crispy Roasted Cauliflower Steaks with Garlicky Green Beans and Pan-Seared Salmon

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

Crispy Roasted Cauliflower Steaks with Garlicky Green Beans and Pan-Seared Salmon

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Cauliflower Steaks with Garlicky Green Beans and Pan-Seared Salmon

Enjoy a satisfying plate featuring a crispy roasted cauliflower steak paired with garlicky green beans and a perfectly pan-seared salmon fillet. The dish is balanced with a light, aromatic vegetable medley and tender salmon, offering a delightful mix of textures and flavors that complement each other beautifully.

NUTRITION

368kcal
Protein
31.1g
Fat
19.4g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

4 oz Salmon Fillet

1/2 medium head Cauliflower (steaks)

1 cup Green Beans

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the cauliflower into thick steaks, about 1-inch thick.

  • 2

    Drizzle the cauliflower steaks with half of the olive oil, and season generously with salt and pepper. Arrange them on a baking sheet.

  • 3

    Roast the cauliflower in the preheated oven for about 20-25 minutes, flipping halfway through until the edges are crispy and golden.

  • 4

    Meanwhile, heat a small pan over medium heat and add the remaining olive oil. Sauté the minced garlic for about 30 seconds until fragrant, then add the green beans. Season with a pinch of salt and pepper and cook for 4-5 minutes until tender-crisp.

  • 5

    For the salmon, pat the fillet dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the salmon skin-side down for about 3-4 minutes until crisp. Flip and cook for another 2-3 minutes until the salmon reaches your desired doneness.

  • 6

    Plate the roasted cauliflower steaks with the garlicky green beans, and top with the pan-seared salmon. Serve immediately and enjoy your well-balanced, flavorful meal.