Seared Salmon with Roasted Broccoli and Herb-Cauliflower Mash

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

Seared Salmon with Roasted Broccoli and Herb-Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Herb-Cauliflower Mash

Pan-seared salmon served with charred roasted broccoli and creamy herb-infused cauliflower mash, finished with a bright squeeze of lemon for a zesty finish.

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NUTRITION

381kcal
Protein
33.7g
Fat
21.8g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-Caught Salmon Fillet

1 cup Broccoli Florets

1.5 cups Cauliflower

1 tsp Ghee

1 tsp Avocado Oil

Fresh Chives and Parsley

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the ghee, fresh herbs, and a pinch of salt, blending until smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Plate the salmon over a generous bed of herb-cauliflower mash with the roasted broccoli on the side.

Seared Salmon with Roasted Broccoli and Herb-Cauliflower Mash

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

Seared Salmon with Roasted Broccoli and Herb-Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Herb-Cauliflower Mash

Pan-seared salmon served with charred roasted broccoli and creamy herb-infused cauliflower mash, finished with a bright squeeze of lemon for a zesty finish.

NUTRITION

381kcal
Protein
33.7g
Fat
21.8g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

5 oz Wild-Caught Salmon Fillet

1 cup Broccoli Florets

1.5 cups Cauliflower

1 tsp Ghee

1 tsp Avocado Oil

Fresh Chives and Parsley

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the ghee, fresh herbs, and a pinch of salt, blending until smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 6

    Heat the remaining avocado oil in a stainless steel or cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 2-3 minutes until desired doneness.

  • 8

    Plate the salmon over a generous bed of herb-cauliflower mash with the roasted broccoli on the side.