Seared Salmon 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 with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared salmon served over smooth cauliflower mash with charred brussels sprouts, finished with a bright squeeze of lemon.

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NUTRITION

406kcal
Protein
47.2g
Fat
18.6g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1/4 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Toss the halved brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and charred.

  • 3

    Steam the cauliflower florets until very soft, then drain thoroughly and pat dry to remove excess moisture.

  • 4

    Mash or blend the steamed cauliflower with garlic powder and a pinch of salt until it reaches a smooth, creamy consistency.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet with the remaining oil for 4-5 minutes per side until golden and flaky.

  • 6

    Plate the salmon over the warm cauliflower mash and serve alongside the roasted sprouts with a fresh squeeze of lemon juice.

Seared Salmon 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 with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared salmon served over smooth cauliflower mash with charred brussels sprouts, finished with a bright squeeze of lemon.

NUTRITION

406kcal
Protein
47.2g
Fat
18.6g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

1 cup Cauliflower Florets

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Toss the halved brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until tender and charred.

  • 3

    Steam the cauliflower florets until very soft, then drain thoroughly and pat dry to remove excess moisture.

  • 4

    Mash or blend the steamed cauliflower with garlic powder and a pinch of salt until it reaches a smooth, creamy consistency.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a hot non-stick skillet with the remaining oil for 4-5 minutes per side until golden and flaky.

  • 6

    Plate the salmon over the warm cauliflower mash and serve alongside the roasted sprouts with a fresh squeeze of lemon juice.