Seared Salmon with Roasted Broccoli 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 Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cauliflower Mash

Pan-seared wild salmon served over a creamy cauliflower purée with a side of oven-roasted broccoli, finished with a squeeze of bright, zesty lemon.

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NUTRITION

419kcal
Protein
44.7g
Fat
21g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Broccoli florets

1 tsp Ghee

1.5 tsp 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 broccoli florets with the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

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

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the ghee and almond milk, blending until completely smooth and velvety.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is golden and the fish is cooked through.

  • 7

    Spoon the cauliflower mash onto a plate, place the salmon on top, and serve alongside the roasted broccoli.

Seared Salmon with Roasted Broccoli 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 Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cauliflower Mash

Pan-seared wild salmon served over a creamy cauliflower purée with a side of oven-roasted broccoli, finished with a squeeze of bright, zesty lemon.

NUTRITION

419kcal
Protein
44.7g
Fat
21g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Sockeye Salmon

1.5 cups Cauliflower florets

1 cup Broccoli florets

1 tsp Ghee

1.5 tsp 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 broccoli florets with the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are crisp.

  • 3

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

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the ghee and almond milk, blending until completely smooth and velvety.

  • 5

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

  • 6

    Heat a non-stick skillet over medium-high heat and sear the salmon for 3-4 minutes per side until the skin is golden and the fish is cooked through.

  • 7

    Spoon the cauliflower mash onto a plate, place the salmon on top, and serve alongside the roasted broccoli.