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 creamy cauliflower mash with roasted Brussels sprouts, finished with a squeeze of lemon and toasted garlic.

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NUTRITION

468kcal
Protein
47.3g
Fat
24.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

2 cups Cauliflower florets

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic, minced

1 tablespoon 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 halved Brussels sprouts with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until the edges are crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt and minced garlic, blending until completely smooth.

  • 5

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

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the cauliflower mash first, top with the seared salmon, and serve the roasted Brussels sprouts on the side 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 creamy cauliflower mash with roasted Brussels sprouts, finished with a squeeze of lemon and toasted garlic.

NUTRITION

468kcal
Protein
47.3g
Fat
24.9g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Atlantic Salmon

1 cup Brussels Sprouts, halved

2 cups Cauliflower florets

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Nonfat Plain Greek Yogurt

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until the edges are crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 4

    Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt and minced garlic, blending until completely smooth.

  • 5

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

  • 6

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

  • 7

    Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.

  • 8

    Plate the cauliflower mash first, top with the seared salmon, and serve the roasted Brussels sprouts on the side with a fresh squeeze of lemon juice.