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: 6.5 oz Wild Atlantic Salmon Fillet; 1.5 cups Brussels Sprouts, halved; 1.5 cups Cauliflower florets; 1 tsp Avocado Oil; 1 tsp Extra Virgin Olive Oil; 1 tsp Ghee; 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, zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

44.5g

Fat

26.4g

Carbs

20g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Wild Atlantic Salmon Fillet

1.5 cups Brussels Sprouts, halved

1.5 cups Cauliflower florets

1 tsp Avocado Oil

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400 degrees.
2
Toss the halved Brussels sprouts with olive oil, salt, and pepper on a rimmed baking sheet.
3
Roast the sprouts for 20 to 25 minutes until the edges are golden and crispy.
4
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10 minutes.
5
Transfer the steamed cauliflower to a blender or food processor and blend with ghee and minced garlic until smooth.
6
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
7
Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.
8
Place the salmon in the pan and sear for 4 minutes without moving it to develop a crust.
9
Flip the salmon and cook for another 3 minutes until cooked through to your preference.
10
Plate the salmon over a generous bed of cauliflower mash and serve with the roasted sprouts.