Seared Salmon with Roasted Cauliflower and Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Cauliflower and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Lemon Zest

Pan-seared wild salmon served over a bed of oven-roasted cauliflower florets, finished with fresh lemon zest and a hint of cracked black pepper for a bright, citrusy finish.

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NUTRITION

358kcal
Protein
50.9g
Fat
10.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

0.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the cauliflower for 18-20 minutes, tossing halfway through, until the edges are golden brown and tender.

  • 4

    While the cauliflower roasts, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until just opaque.

  • 7

    Plate the roasted cauliflower and top with the seared salmon.

  • 8

    Garnish the entire dish with fresh lemon zest and an extra crack of black pepper before serving.

Seared Salmon with Roasted Cauliflower and Lemon Zest

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Cauliflower and Lemon Zest

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Cauliflower and Lemon Zest

Pan-seared wild salmon served over a bed of oven-roasted cauliflower florets, finished with fresh lemon zest and a hint of cracked black pepper for a bright, citrusy finish.

NUTRITION

358kcal
Protein
50.9g
Fat
10.6g
Carbs
8.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon Fillet

1.5 cups Cauliflower Florets

0.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the cauliflower florets with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the cauliflower for 18-20 minutes, tossing halfway through, until the edges are golden brown and tender.

  • 4

    While the cauliflower roasts, pat the salmon fillet completely dry with a paper towel and season with salt and pepper.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 2-3 minutes until just opaque.

  • 7

    Plate the roasted cauliflower and top with the seared salmon.

  • 8

    Garnish the entire dish with fresh lemon zest and an extra crack of black pepper before serving.