Seared Salmon with Roasted Brussels Sprouts 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 Brussels Sprouts and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

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

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NUTRITION

504kcal
Protein
46.8g
Fat
21.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

2 cups Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with olive oil, salt, and pepper, then roast for 20-25 minutes until the edges are golden and crispy.

  • 3

    While sprouts roast, steam the cauliflower florets and minced garlic in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 4

    Transfer the steamed cauliflower and garlic to a food processor or use a hand masher to blend until smooth and creamy, seasoning with a pinch of sea salt.

  • 5

    Season the salmon fillet with salt and pepper. Heat 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.

  • 6

    Plate the salmon alongside the roasted sprouts and mashed cauliflower, finishing the fish with a fresh squeeze of lemon juice.

Seared Salmon with Roasted Brussels Sprouts 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 Brussels Sprouts and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

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

NUTRITION

504kcal
Protein
46.8g
Fat
21.7g
Carbs
21.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Salmon Fillet

1 cup Brussels Sprouts, halved

2 cups Cauliflower florets

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the halved Brussels sprouts with olive oil, salt, and pepper, then roast for 20-25 minutes until the edges are golden and crispy.

  • 3

    While sprouts roast, steam the cauliflower florets and minced garlic in a steamer basket over boiling water for 10-12 minutes until very tender.

  • 4

    Transfer the steamed cauliflower and garlic to a food processor or use a hand masher to blend until smooth and creamy, seasoning with a pinch of sea salt.

  • 5

    Season the salmon fillet with salt and pepper. Heat 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.

  • 6

    Plate the salmon alongside the roasted sprouts and mashed cauliflower, finishing the fish with a fresh squeeze of lemon juice.