Seared Salmon with Roasted Broccoli 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 Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

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

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NUTRITION

448kcal
Protein
45.1g
Fat
21.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1.5 cups Fresh Broccoli Florets

2 cups Cauliflower Florets

2 tablespoons Nonfat Plain Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

2 cloves Fresh Garlic

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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 one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 8-10 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor along with the garlic and Greek yogurt, blending until the mixture is smooth and velvety.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until the fish is flaky.

Seared Salmon with Roasted Broccoli 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 Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

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

NUTRITION

448kcal
Protein
45.1g
Fat
21.7g
Carbs
22.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1.5 cups Fresh Broccoli Florets

2 cups Cauliflower Florets

2 tablespoons Nonfat Plain Greek Yogurt

2 teaspoons Extra Virgin Olive Oil

2 cloves Fresh Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 8-10 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor along with the garlic and Greek yogurt, blending until the mixture is smooth and velvety.

  • 5

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

  • 6

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

  • 7

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is golden, then flip and cook for another 2-3 minutes until the fish is flaky.