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 over creamy cauliflower mash with roasted Brussels sprouts that feature perfectly crispy caramelized edges.

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NUTRITION

487kcal
Protein
43.4g
Fat
28.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower florets

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

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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 half of the olive oil and a pinch of salt and pepper, then roast for 20-25 minutes until the edges are dark and crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until they are fork-tender, which usually takes about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of garlic powder, blending until completely smooth and creamy.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the cauliflower mash first, top it with the seared salmon, and serve the crispy Brussels sprouts on the side.

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 over creamy cauliflower mash with roasted Brussels sprouts that feature perfectly crispy caramelized edges.

NUTRITION

487kcal
Protein
43.4g
Fat
28.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower florets

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt and pepper, then roast for 20-25 minutes until the edges are dark and crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until they are fork-tender, which usually takes about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of garlic powder, blending until completely smooth and creamy.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until the skin is crisp.

  • 7

    Flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 8

    Plate the cauliflower mash first, top it with the seared salmon, and serve the crispy Brussels sprouts on the side.