Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.7 ounces Wild Atlantic Salmon Fillet; 1.5 cups Cauliflower Florets; 1 cup Brussels Sprouts; 1 teaspoon Extra Virgin Olive Oil; 2 tablespoons Non-fat Greek Yogurt; 1 clove Garlic; 0.5 medium Lemon

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet 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 for a bright, zesty finish.

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NUTRITION

Protein

58.5g

Fat

21g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

8.7 ounces Wild Atlantic Salmon Fillet

1.5 cups Cauliflower Florets

1 cup Brussels Sprouts

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Non-fat Greek Yogurt

1 clove Garlic

0.5 medium Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Trim and halve the Brussels sprouts, toss them with half the olive oil and a pinch of salt, then roast for 20 minutes until tender and browned.
3
Steam the cauliflower florets until very soft, which usually takes about 10-12 minutes.
4
Place the steamed cauliflower in a food processor with the Greek yogurt and garlic, blending until the texture is velvety and smooth.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily.
7
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted sprouts on the side with a fresh squeeze of lemon.