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

Pan-seared salmon served with crispy roasted brussels sprouts and a creamy cauliflower mash, finished with a squeeze of bright lemon.

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NUTRITION

458kcal
Protein
46g
Fat
25.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Brussels Sprouts, halved

1 cup Cauliflower florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

Salt, black pepper, and garlic powder to taste

1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the halved brussels sprouts with 1 teaspoon of olive oil, salt, and pepper, then roast for 20-25 minutes until the edges are golden and crisp.

  • 3

    While the sprouts roast, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    Drain the cauliflower well and blend or mash with the Greek yogurt, garlic powder, salt, and pepper until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the salmon alongside the cauliflower mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.

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

Pan-seared salmon served with crispy roasted brussels sprouts and a creamy cauliflower mash, finished with a squeeze of bright lemon.

NUTRITION

458kcal
Protein
46g
Fat
25.1g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Salmon Fillet

1 cup Brussels Sprouts, halved

1 cup Cauliflower florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Non-fat Greek Yogurt

Salt, black pepper, and garlic powder to taste

1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the halved brussels sprouts with 1 teaspoon of olive oil, salt, and pepper, then roast for 20-25 minutes until the edges are golden and crisp.

  • 3

    While the sprouts roast, steam the cauliflower florets until very tender, about 8-10 minutes.

  • 4

    Drain the cauliflower well and blend or mash with the Greek yogurt, garlic powder, salt, and pepper until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

  • 8

    Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

  • 9

    Plate the salmon alongside the cauliflower mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.