Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

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

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NUTRITION

429kcal
Protein
45.2g
Fat
17.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Broccoli Florets

1 cup Cauliflower Florets

1/2 small Yellow Potato

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

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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 half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    Place the chopped potato and cauliflower in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the vegetables and mash them thoroughly with minced garlic and Greek yogurt until the texture is smooth and creamy.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is golden and the fish flakes easily with a fork.

  • 7

    Serve the salmon immediately alongside the garlic mash and roasted broccoli with a fresh lemon wedge.

Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

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

NUTRITION

429kcal
Protein
45.2g
Fat
17.2g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Broccoli Florets

1 cup Cauliflower Florets

1/2 small Yellow Potato

2 cloves Garlic

1 tsp Extra Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the chopped potato and cauliflower in a pot of boiling water and cook for 10-12 minutes until fork-tender.

  • 4

    Drain the vegetables and mash them thoroughly with minced garlic and Greek yogurt until the texture is smooth and creamy.

  • 5

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

  • 6

    Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the skin is golden and the fish flakes easily with a fork.

  • 7

    Serve the salmon immediately alongside the garlic mash and roasted broccoli with a fresh lemon wedge.