Seared Salmon with Roasted Broccoli 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 Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cauliflower Mash

Pan-seared salmon and roasted broccoli served over a bed of cauliflower mash, finished with a squeeze of bright lemon.

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NUTRITION

478kcal
Protein
46.1g
Fat
25.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Broccoli Florets

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of salt, then roast for 15 minutes until the edges are crispy.

  • 3

    Steam the cauliflower florets until they are fork-tender, which usually takes about 8 to 10 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of garlic powder, processing until the mash is velvety.

  • 5

    Season the salmon fillet with salt and pepper, then pat the surface dry with a paper towel to ensure a good sear.

  • 6

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the skillet and sear for 4 minutes on the first side, then flip and cook for another 3 minutes until the exterior is golden.

  • 8

    Plate the salmon over a generous bed of cauliflower mash with the roasted broccoli on the side.

Seared Salmon with Roasted Broccoli 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 Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cauliflower Mash

Pan-seared salmon and roasted broccoli served over a bed of cauliflower mash, finished with a squeeze of bright lemon.

NUTRITION

478kcal
Protein
46.1g
Fat
25.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

2 cups Cauliflower Florets

1 cup Broccoli Florets

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of salt, then roast for 15 minutes until the edges are crispy.

  • 3

    Steam the cauliflower florets until they are fork-tender, which usually takes about 8 to 10 minutes.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of garlic powder, processing until the mash is velvety.

  • 5

    Season the salmon fillet with salt and pepper, then pat the surface dry with a paper towel to ensure a good sear.

  • 6

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.

  • 7

    Place the salmon in the skillet and sear for 4 minutes on the first side, then flip and cook for another 3 minutes until the exterior is golden.

  • 8

    Plate the salmon over a generous bed of cauliflower mash with the roasted broccoli on the side.