Name: Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Sockeye Salmon Fillet; 1 cup Brussels Sprouts; 2 cups Cauliflower Florets; 1 teaspoon Olive Oil; 1 clove Garlic; 1 tablespoon Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared sockeye salmon served over cauliflower mash with roasted brussels sprouts, finished with a bright squeeze of lemon.

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NUTRITION

Protein

55.7g

Fat

16.1g

Carbs

21g

SERVINGS

1 serving

INGREDIENTS

8 ounces Sockeye Salmon Fillet

1 cup Brussels Sprouts

2 cups Cauliflower Florets

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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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, then toss them with half of the olive oil, salt, and pepper.
3
Roast the sprouts for 20 minutes until the outer leaves are charred and crispy.
4
Steam the cauliflower florets until they are fork-tender, then blend or mash them with minced garlic and salt until velvety.
5
Heat the remaining oil in a non-stick skillet over medium-high heat.
6
Season the salmon with salt and pepper, then sear for 3 to 4 minutes per side until golden and cooked through.
7
Serve the salmon over the cauliflower mash with the roasted sprouts on the side, finished with a fresh squeeze of lemon.