Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Salmon Fillet; 1 cup Brussels Sprouts, halved; 2 cups Cauliflower florets; 2 tablespoons Nonfat Greek Yogurt; 0.75 teaspoon Olive Oil; 1 clove Garlic, minced

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.

YOUR SOLIN GENERATED RECIPE

Seared Salmon Fillet with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared salmon served with crispy roasted brussels sprouts and creamy garlic cauliflower mash, finished with a squeeze of bright lemon.

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NUTRITION

Protein

44.8g

Fat

27.3g

Carbs

21.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

2 cups Cauliflower florets

2 tablespoons Nonfat Greek Yogurt

0.75 teaspoon Olive Oil

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the trimmed and halved brussels sprouts with half of the olive oil, salt, and pepper, then roast for 20-25 minutes until the edges are charred.
3
Steam the cauliflower florets until very tender, about 10-12 minutes.
4
Drain the cauliflower well and blend or mash with nonfat Greek yogurt, minced garlic, and a pinch of salt until smooth and creamy.
5
Season the salmon fillet with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the exterior is golden.
8
Plate the salmon alongside the cauliflower mash and roasted sprouts, finishing with a fresh squeeze of lemon.