Seared Salmon with Roasted Brussels Sprouts and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Garlic Mash

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

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NUTRITION

482kcal
Protein
43g
Fat
21.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Brussels Sprouts, halved

0.5 cup Yellow Potato, chopped

1 cup Cauliflower Florets

1.5 tsp Extra Virgin Olive Oil

2 cloves 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 halved brussels sprouts with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender.

  • 3

    Steam or boil the chopped potato and cauliflower florets until fork-tender, about 12 minutes.

  • 4

    Drain the vegetables and mash them thoroughly with the minced garlic until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining oil for 4-5 minutes per side until the skin is golden and crisp.

  • 6

    Serve the salmon over the garlic mash with the roasted sprouts on the side.

Seared Salmon with Roasted Brussels Sprouts and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Garlic Mash

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

NUTRITION

482kcal
Protein
43g
Fat
21.9g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Brussels Sprouts, halved

0.5 cup Yellow Potato, chopped

1 cup Cauliflower Florets

1.5 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

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 20-25 minutes until tender.

  • 3

    Steam or boil the chopped potato and cauliflower florets until fork-tender, about 12 minutes.

  • 4

    Drain the vegetables and mash them thoroughly with the minced garlic until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper, then sear in a non-stick skillet with the remaining oil for 4-5 minutes per side until the skin is golden and crisp.

  • 6

    Serve the salmon over the garlic mash with the roasted sprouts on the side.