Seared Salmon with Roasted Cauliflower and Lentil Mash

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

Seared Salmon with Roasted Cauliflower and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Lentil Mash

Pan-seared salmon served over a garlic-infused lentil mash and cauliflower florets, finished with a squeeze of zesty lemon.

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NUTRITION

358kcal
Protein
33.3g
Fat
15.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Salmon Fillet

0.4 cup Cooked Lentils

1 cup Cauliflower florets

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the cauliflower for 20 minutes until the edges are golden and tender.

  • 4

    While the cauliflower roasts, place the cooked lentils in a small saucepan with the minced garlic and a tablespoon of water.

  • 5

    Heat the lentils over medium-low, then use a fork or potato masher to crush them into a thick, creamy mash.

  • 6

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining oil over medium-high heat for 4 minutes per side.

  • 7

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

Seared Salmon with Roasted Cauliflower and Lentil Mash

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

Seared Salmon with Roasted Cauliflower and Lentil Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Lentil Mash

Pan-seared salmon served over a garlic-infused lentil mash and cauliflower florets, finished with a squeeze of zesty lemon.

NUTRITION

358kcal
Protein
33.3g
Fat
15.6g
Carbs
22g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Salmon Fillet

0.4 cup Cooked Lentils

1 cup Cauliflower florets

0.5 tsp Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with half of the olive oil and a pinch of sea salt, then spread them on the baking sheet.

  • 3

    Roast the cauliflower for 20 minutes until the edges are golden and tender.

  • 4

    While the cauliflower roasts, place the cooked lentils in a small saucepan with the minced garlic and a tablespoon of water.

  • 5

    Heat the lentils over medium-low, then use a fork or potato masher to crush them into a thick, creamy mash.

  • 6

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining oil over medium-high heat for 4 minutes per side.

  • 7

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