Seared Salmon with Roasted Broccoli 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 Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with charred broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

372kcal
Protein
42.6g
Fat
19.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 cup Broccoli Florets

1.5 cups Cauliflower Florets

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

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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 half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, approximately 8-10 minutes.

  • 4

    Drain the cauliflower thoroughly and place in a food processor with the Greek yogurt, minced garlic, and salt; blend until smooth and creamy.

  • 5

    Season the salmon fillet with sea salt and black 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 until the skin is crispy, then flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 8

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted broccoli.

Seared Salmon with Roasted Broccoli 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 Broccoli and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with charred broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

372kcal
Protein
42.6g
Fat
19.2g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Wild Atlantic Salmon

1 cup Broccoli Florets

1.5 cups Cauliflower Florets

2 tablespoons Non-fat Greek Yogurt

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, approximately 8-10 minutes.

  • 4

    Drain the cauliflower thoroughly and place in a food processor with the Greek yogurt, minced garlic, and salt; blend until smooth and creamy.

  • 5

    Season the salmon fillet with sea salt and black 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 until the skin is crispy, then flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 8

    Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted broccoli.