YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Brussels Sprouts and Garlic Mash
Pan-seared salmon served with a garlic cauliflower-potato mash and Brussels sprouts roasted until they are perfectly crispy.
INGREDIENTS
5.5 ounces Salmon Fillet
1 cup Brussels Sprouts, halved
70 grams Yukon Gold Potato, chopped
75 grams Cauliflower Florets
50 grams Non-fat Greek Yogurt
0.5 teaspoon Avocado Oil
2 cloves Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the halved Brussels sprouts with a tiny drop of avocado oil and a pinch of sea salt, then roast for 20 minutes until the edges are charred and crispy.
Place the chopped potatoes and cauliflower in a pot of boiling salted water and cook for 12-15 minutes until fork-tender.
Drain the vegetables and mash them thoroughly with the Greek yogurt and minced garlic until the texture is smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat a non-stick skillet over medium-high heat with the remaining avocado oil.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crisp skin.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F.
Serve the salmon over a generous portion of garlic mash with the roasted sprouts on the side.