Seared Salmon 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 with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

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

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NUTRITION

422kcal
Protein
36g
Fat
25.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1.1 cups Brussels Sprouts, halved

1 cup Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 tbsp Unsweetened Almond Milk

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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 olive oil, sea salt, and black pepper, then spread them on the baking sheet and roast for 20-25 minutes until the edges are deeply browned and crispy.

  • 3

    While the sprouts roast, 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 almond milk and a pinch of garlic powder, blending until completely smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes until golden and crisp.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

    Plate the cauliflower mash first, top with the seared salmon, and serve the roasted brussels sprouts on the side with a fresh lemon wedge.

Seared Salmon 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 with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

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

NUTRITION

422kcal
Protein
36g
Fat
25.3g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Salmon Fillet

1.1 cups Brussels Sprouts, halved

1 cup Cauliflower florets

1 tsp Extra Virgin Olive Oil

1 tbsp Unsweetened Almond Milk

PREPARATION

  • 1

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

  • 2

    Toss the halved brussels sprouts with olive oil, sea salt, and black pepper, then spread them on the baking sheet and roast for 20-25 minutes until the edges are deeply browned and crispy.

  • 3

    While the sprouts roast, 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 almond milk and a pinch of garlic powder, blending until completely smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4-5 minutes until golden and crisp.

  • 7

    Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

  • 8

    Plate the cauliflower mash first, top with the seared salmon, and serve the roasted brussels sprouts on the side with a fresh lemon wedge.