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 wild salmon served over garlic-infused cauliflower mash with roasted Brussels sprouts and a bright squeeze of zesty lemon.

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NUTRITION

477kcal
Protein
52.5g
Fat
23.1g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

0.25 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with 1 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the edges are crispy and charred.

  • 4

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

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, blending until completely smooth and creamy.

  • 6

    Season the salmon fillet with smoked paprika, salt, and pepper.

  • 7

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 9

    Serve the seared salmon over the warm cauliflower mash with the roasted Brussels sprouts on the side, finishing 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 wild salmon served over garlic-infused cauliflower mash with roasted Brussels sprouts and a bright squeeze of zesty lemon.

NUTRITION

477kcal
Protein
52.5g
Fat
23.1g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Wild Sockeye Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

0.25 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Toss the halved Brussels sprouts with 1 teaspoon of olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

    Roast the sprouts for 20-25 minutes until they are tender and the edges are crispy and charred.

  • 4

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

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, blending until completely smooth and creamy.

  • 6

    Season the salmon fillet with smoked paprika, salt, and pepper.

  • 7

    Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 9

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