Pan-Seared Salmon with Roasted Cauliflower and Kale

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

Pan-Seared Salmon with Roasted Cauliflower and Kale

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Cauliflower and Kale

Pan-seared salmon served over tender kale and cauliflower florets roasted until they develop delicious crispy edges.

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NUTRITION

277kcal
Protein
33.3g
Fat
12.1g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Salmon Fillet

1 cup Cauliflower florets

0.5 cup chopped Kale

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with half of the olive oil and a pinch of sea salt, then roast for 18-20 minutes until the edges are golden.

  • 3

    While the cauliflower roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down, searing for 4 minutes.

  • 5

    Flip the salmon and add the chopped kale to the side of the pan, sautéing for another 3-4 minutes until the salmon is cooked through and the kale is wilted.

  • 6

    Plate the roasted cauliflower and kale, top with the salmon, and finish with a fresh squeeze of lemon juice.

Pan-Seared Salmon with Roasted Cauliflower and Kale

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

Pan-Seared Salmon with Roasted Cauliflower and Kale

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Roasted Cauliflower and Kale

Pan-seared salmon served over tender kale and cauliflower florets roasted until they develop delicious crispy edges.

NUTRITION

277kcal
Protein
33.3g
Fat
12.1g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Salmon Fillet

1 cup Cauliflower florets

0.5 cup chopped Kale

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cauliflower florets with half of the olive oil and a pinch of sea salt, then roast for 18-20 minutes until the edges are golden.

  • 3

    While the cauliflower roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 4

    Season the salmon fillet with salt and pepper, then place it in the skillet skin-side down, searing for 4 minutes.

  • 5

    Flip the salmon and add the chopped kale to the side of the pan, sautéing for another 3-4 minutes until the salmon is cooked through and the kale is wilted.

  • 6

    Plate the roasted cauliflower and kale, top with the salmon, and finish with a fresh squeeze of lemon juice.