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 sockeye salmon served with balsamic-glazed roasted broccoli and creamy garlic cauliflower mash, finished with a handful of tart fresh raspberries.

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NUTRITION

573kcal
Protein
60.8g
Fat
26.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

9 oz Sockeye Salmon Fillet

1 cup Broccoli florets

1.5 cups Cauliflower florets

1 tbsp Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

2 cloves Garlic, minced

0.5 cup Fresh Raspberries

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, balsamic vinegar, and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, about 8-10 minutes.

  • 4

    Drain the cauliflower thoroughly and mash it with the minced garlic and a splash of water or unsweetened almond milk if needed until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish is cooked to your preferred doneness.

  • 7

    Plate the seared salmon alongside the garlic mashed cauliflower and roasted broccoli.

  • 8

    Serve with the fresh raspberries on the side for a bright, sweet finish to the meal.

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 sockeye salmon served with balsamic-glazed roasted broccoli and creamy garlic cauliflower mash, finished with a handful of tart fresh raspberries.

NUTRITION

573kcal
Protein
60.8g
Fat
26.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

9 oz Sockeye Salmon Fillet

1 cup Broccoli florets

1.5 cups Cauliflower florets

1 tbsp Extra Virgin Olive Oil

1 tsp Balsamic Vinegar

2 cloves Garlic, minced

0.5 cup Fresh Raspberries

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, balsamic vinegar, and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, about 8-10 minutes.

  • 4

    Drain the cauliflower thoroughly and mash it with the minced garlic and a splash of water or unsweetened almond milk if needed until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish is cooked to your preferred doneness.

  • 7

    Plate the seared salmon alongside the garlic mashed cauliflower and roasted broccoli.

  • 8

    Serve with the fresh raspberries on the side for a bright, sweet finish to the meal.