Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared salmon served alongside roasted Brussels sprouts and a velvety cauliflower mash, finished with a squeeze of zesty lemon.

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NUTRITION

430kcal
Protein
44.1g
Fat
21.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower florets

2 teaspoons Avocado Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the trimmed Brussels sprouts with half of the avocado oil and a pinch of salt, then roast for twenty minutes until the edges are golden and crispy.

  • 3

    Steam the cauliflower florets until they are very tender, then drain any excess water thoroughly to ensure a thick mash.

  • 4

    Transfer the cauliflower to a blender or food processor with the Greek yogurt and garlic, blending until the texture is smooth and velvety.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot pan with the remaining oil for about four minutes per side until cooked through.

  • 6

    Plate the salmon over the warm cauliflower mash with the roasted sprouts on the side, finishing the dish with a fresh squeeze of lemon juice.

Seared Salmon Fillet 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 Fillet with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared salmon served alongside roasted Brussels sprouts and a velvety cauliflower mash, finished with a squeeze of zesty lemon.

NUTRITION

430kcal
Protein
44.1g
Fat
21.3g
Carbs
17.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower florets

2 teaspoons Avocado Oil

1 tablespoon Nonfat Greek Yogurt

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the trimmed Brussels sprouts with half of the avocado oil and a pinch of salt, then roast for twenty minutes until the edges are golden and crispy.

  • 3

    Steam the cauliflower florets until they are very tender, then drain any excess water thoroughly to ensure a thick mash.

  • 4

    Transfer the cauliflower to a blender or food processor with the Greek yogurt and garlic, blending until the texture is smooth and velvety.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot pan with the remaining oil for about four minutes per side until cooked through.

  • 6

    Plate the salmon over the warm cauliflower mash with the roasted sprouts on the side, finishing the dish with a fresh squeeze of lemon juice.