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 fillet served over a creamy cauliflower mash with a side of charred brussels sprouts, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

347kcal
Protein
36.5g
Fat
15.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.25 teaspoons Olive Oil

2 tablespoons Non-fat 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 halved brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until the edges are crispy.

  • 3

    Steam the cauliflower florets until very tender, then transfer to a food processor with the Greek yogurt and garlic, blending until silky smooth.

  • 4

    Season the salmon with salt and pepper, then sear in a hot skillet with the remaining oil for 4 minutes per side until the skin is golden.

  • 5

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted sprouts with a fresh lemon wedge.

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 fillet served over a creamy cauliflower mash with a side of charred brussels sprouts, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

347kcal
Protein
36.5g
Fat
15.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.25 teaspoons Olive Oil

2 tablespoons Non-fat 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 halved brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20 minutes until the edges are crispy.

  • 3

    Steam the cauliflower florets until very tender, then transfer to a food processor with the Greek yogurt and garlic, blending until silky smooth.

  • 4

    Season the salmon with salt and pepper, then sear in a hot skillet with the remaining oil for 4 minutes per side until the skin is golden.

  • 5

    Spread the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted sprouts with a fresh lemon wedge.