Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

Pan-seared salmon served with crispy roasted broccoli and creamy garlic-infused mashed cauliflower, finished with a squeeze of zesty lemon.

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NUTRITION

444kcal
Protein
45.5g
Fat
22.6g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

1.5 cups Broccoli Florets

1.5 cups Cauliflower Florets

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

2 cloves Garlic, minced

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and crispy.

  • 4

    While the broccoli roasts, steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 5

    Drain the cauliflower well and transfer to a food processor or bowl; blend or mash with ghee, minced garlic, salt, and pepper until creamy.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 3-4 minutes, then flip and cook for another 3 minutes until opaque.

  • 8

    Plate the salmon over a generous bed of garlic mashed cauliflower with the roasted broccoli on the side.

Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower

Pan-seared salmon served with crispy roasted broccoli and creamy garlic-infused mashed cauliflower, finished with a squeeze of zesty lemon.

NUTRITION

444kcal
Protein
45.5g
Fat
22.6g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Sockeye Salmon

1.5 cups Broccoli Florets

1.5 cups Cauliflower Florets

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Ghee

2 cloves Garlic, minced

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil, sea salt, and pepper, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and crispy.

  • 4

    While the broccoli roasts, steam the cauliflower florets until they are very tender, approximately 10-12 minutes.

  • 5

    Drain the cauliflower well and transfer to a food processor or bowl; blend or mash with ghee, minced garlic, salt, and pepper until creamy.

  • 6

    Season the salmon fillet with salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat and sear the salmon skin-side up for 3-4 minutes, then flip and cook for another 3 minutes until opaque.

  • 8

    Plate the salmon over a generous bed of garlic mashed cauliflower with the roasted broccoli on the side.