Seared Salmon with Roasted 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 Roasted Brussels Sprouts and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

Pan-seared salmon fillet served with crispy roasted brussels sprouts and creamy garlic-infused mashed cauliflower, finished with a squeeze of fresh, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

435kcal
Protein
45.8g
Fat
21.2g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.5 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Drain the cauliflower well and mash or blend with the ghee and minced garlic until the texture is smooth and creamy.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes skin-side down before flipping and cooking for another 2-3 minutes until cooked through.

  • 7

    Plate the salmon over the garlic mash, serve the roasted sprouts alongside, and finish with a bright squeeze of lemon juice.

Seared Salmon with Roasted 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 Roasted Brussels Sprouts and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

Pan-seared salmon fillet served with crispy roasted brussels sprouts and creamy garlic-infused mashed cauliflower, finished with a squeeze of fresh, zesty lemon.

NUTRITION

435kcal
Protein
45.8g
Fat
21.2g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.5 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    Drain the cauliflower well and mash or blend with the ghee and minced garlic until the texture is smooth and creamy.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes skin-side down before flipping and cooking for another 2-3 minutes until cooked through.

  • 7

    Plate the salmon over the garlic mash, serve the roasted sprouts alongside, and finish with a bright squeeze of lemon juice.