Seared Salmon with Creamy Garlic Cauliflower Mash and Roasted Brussels Sprouts

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

Seared Salmon with Creamy Garlic Cauliflower Mash and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Garlic Cauliflower Mash and Roasted Brussels Sprouts

Pan-seared salmon served over velvety garlic cauliflower mash with roasted Brussels sprouts, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

896kcal
Protein
51.0g
Fat
67g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

2 cups Cauliflower Florets

1.5 cups Brussels Sprouts

2 tbsp Extra Virgin Olive Oil

1 tbsp Grass-fed Butter

1/4 cup Full Fat Greek Yogurt

2 cloves Garlic

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PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, then toss them on the baking sheet with one tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the Brussels sprouts for 20-25 minutes until the outer leaves are charred and crispy.

  • 4

    While the sprouts roast, steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor along with the butter, Greek yogurt, and minced garlic, blending until completely smooth and velvety.

  • 6

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

  • 7

    Heat the remaining tablespoon of olive oil in a cast-iron skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 9

    Spoon a generous portion of the garlic cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted Brussels sprouts.

Seared Salmon with Creamy Garlic Cauliflower Mash and Roasted Brussels Sprouts

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

Seared Salmon with Creamy Garlic Cauliflower Mash and Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Creamy Garlic Cauliflower Mash and Roasted Brussels Sprouts

Pan-seared salmon served over velvety garlic cauliflower mash with roasted Brussels sprouts, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

896kcal
Protein
51.0g
Fat
67g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon

2 cups Cauliflower Florets

1.5 cups Brussels Sprouts

2 tbsp Extra Virgin Olive Oil

1 tbsp Grass-fed Butter

1/4 cup Full Fat Greek Yogurt

2 cloves Garlic

PREPARATION

  • 1

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

  • 2

    Trim and halve the Brussels sprouts, then toss them on the baking sheet with one tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the Brussels sprouts for 20-25 minutes until the outer leaves are charred and crispy.

  • 4

    While the sprouts roast, steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 5

    Transfer the steamed cauliflower to a blender or food processor along with the butter, Greek yogurt, and minced garlic, blending until completely smooth and velvety.

  • 6

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

  • 7

    Heat the remaining tablespoon of olive oil in a cast-iron skillet over medium-high heat.

  • 8

    Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.

  • 9

    Spoon a generous portion of the garlic cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted Brussels sprouts.