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 oz Salmon Fillet; 1 cup Brussels Sprouts, halved; 2 cups Cauliflower florets; 2 tbsp Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil; Salt and black pepper to taste; 1/2 Lemon

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 over a velvety cauliflower mash with roasted Brussels sprouts, finished with a squeeze of bright lemon.

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NUTRITION

Protein

44.9g

Fat

28.3g

Carbs

19.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1 cup Brussels Sprouts, halved

2 cups Cauliflower florets

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

Salt and black pepper to taste

1/2 Lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the halved Brussels sprouts with half of the olive oil, salt, and pepper on a baking sheet.
3
Roast the sprouts for 20-25 minutes until the outer leaves are crispy and golden brown.
4
While sprouts roast, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.
5
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, then blend until smooth and creamy.
6
Season the salmon fillet with salt and pepper.
7
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and the skin is crisp.
8
Plate a generous scoop of cauliflower mash, top with the seared salmon, and serve the roasted Brussels sprouts on the side with a fresh squeeze of lemon juice.