Seared Salmon with Crispy Brussels Sprouts and Garlic Mashed Cauliflower

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

Seared Salmon with Crispy Brussels Sprouts and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crispy Brussels Sprouts and Garlic Mashed Cauliflower

Pan-seared salmon served with creamy garlic mashed cauliflower and roasted Brussels sprouts, finished with a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

480kcal
Protein
38.8g
Fat
28.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Wild-Caught Salmon Fillet

1.5 cups Brussels Sprouts, halved

2 cups Cauliflower Florets

1.25 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the sprouts on a baking sheet and roast for 20-25 minutes until the edges are deeply caramelized and crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until they are very tender, then mash them thoroughly with the minced garlic and the remaining olive oil until smooth.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick pan for 4-5 minutes per side until the skin is golden and the fish is cooked through.

  • 5

    Plate the salmon over a bed of the garlic cauliflower mash, serve the crispy sprouts on the side, and finish with a fresh squeeze of lemon juice.

Seared Salmon with Crispy Brussels Sprouts and Garlic Mashed Cauliflower

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

Seared Salmon with Crispy Brussels Sprouts and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Crispy Brussels Sprouts and Garlic Mashed Cauliflower

Pan-seared salmon served with creamy garlic mashed cauliflower and roasted Brussels sprouts, finished with a squeeze of zesty lemon.

NUTRITION

480kcal
Protein
38.8g
Fat
28.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Wild-Caught Salmon Fillet

1.5 cups Brussels Sprouts, halved

2 cups Cauliflower Florets

1.25 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt.

  • 2

    Spread the sprouts on a baking sheet and roast for 20-25 minutes until the edges are deeply caramelized and crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until they are very tender, then mash them thoroughly with the minced garlic and the remaining olive oil until smooth.

  • 4

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick pan for 4-5 minutes per side until the skin is golden and the fish is cooked through.

  • 5

    Plate the salmon over a bed of the garlic cauliflower mash, serve the crispy sprouts on the side, and finish with a fresh squeeze of lemon juice.