Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

Pan-seared salmon served over a creamy cauliflower and potato mash with roasted broccoli, finished with a squeeze of lemon and a hint of smoky char.

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NUTRITION

429kcal
Protein
46.6g
Fat
17.1g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Broccoli Florets

1 cup Cauliflower Florets

40 grams Red Potato, chopped

2 cloves Garlic, minced

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Toss broccoli florets with half the olive oil, salt, and pepper, then roast for 15-20 minutes until edges are crisp.

  • 3

    Boil the potato chunks and cauliflower florets in salted water until very tender, about 10-12 minutes.

  • 4

    Drain the vegetables and mash them with Greek yogurt, minced garlic, and a pinch of salt until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until golden and flaky.

  • 8

    Plate the garlic mash, top with the seared salmon, and serve alongside the roasted broccoli.

Seared Salmon with Roasted Broccoli and Garlic 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 Garlic Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Broccoli and Garlic Mash

Pan-seared salmon served over a creamy cauliflower and potato mash with roasted broccoli, finished with a squeeze of lemon and a hint of smoky char.

NUTRITION

429kcal
Protein
46.6g
Fat
17.1g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Wild Salmon Fillet

1.5 cups Broccoli Florets

1 cup Cauliflower Florets

40 grams Red Potato, chopped

2 cloves Garlic, minced

1 teaspoon Extra Virgin Olive Oil

2 tablespoons Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Toss broccoli florets with half the olive oil, salt, and pepper, then roast for 15-20 minutes until edges are crisp.

  • 3

    Boil the potato chunks and cauliflower florets in salted water until very tender, about 10-12 minutes.

  • 4

    Drain the vegetables and mash them with Greek yogurt, minced garlic, and a pinch of salt until smooth and creamy.

  • 5

    Season the salmon fillet with salt and pepper.

  • 6

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

  • 7

    Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until golden and flaky.

  • 8

    Plate the garlic mash, top with the seared salmon, and serve alongside the roasted broccoli.