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.

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

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

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NUTRITION

465kcal
Protein
55.5g
Fat
19.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.5 ounces Non-fat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

1/2 Lemon, for juicing

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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, salt, and pepper, then roast for 20-25 minutes until the edges are golden and crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, garlic powder, salt, and pepper, blending until smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Plate the salmon alongside the cauliflower mash and roasted sprouts, finishing with a fresh squeeze of 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.

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

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

NUTRITION

465kcal
Protein
55.5g
Fat
19.7g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Wild Atlantic Salmon Fillet

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower Florets

1.5 ounces Non-fat Plain Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

1/2 Lemon, for juicing

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, salt, and pepper, then roast for 20-25 minutes until the edges are golden and crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 4

    Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, garlic powder, salt, and pepper, blending until smooth and creamy.

  • 5

    Pat the salmon fillet dry with a paper towel and season with salt and pepper.

  • 6

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

  • 7

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

  • 8

    Plate the salmon alongside the cauliflower mash and roasted sprouts, finishing with a fresh squeeze of lemon juice.