Seared Salmon 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.

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with oven-roasted Brussels sprouts, finished with a squeeze of lemon and a perfectly crisp skin.

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NUTRITION

498kcal
Protein
45.6g
Fat
26.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Brussels Sprouts, halved

2 cups Cauliflower florets

2 tbsp Non-fat Greek Yogurt

0.5 tsp Olive Oil

1 clove Garlic, minced

Fresh lemon wedge, salt, pepper, and smoky paprika to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the halved Brussels sprouts with a pinch of salt and pepper, then spread them on a baking sheet and roast for 20 minutes until tender and browned.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender or food processor with the Greek yogurt and minced garlic, blending until completely smooth.

  • 4

    Season the salmon fillet with salt, pepper, and a dusting of smoky paprika.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.

  • 7

    Flip the salmon 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 the roasted Brussels sprouts on the side with a fresh squeeze of lemon.

Seared Salmon 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.

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared salmon served over creamy cauliflower mash with oven-roasted Brussels sprouts, finished with a squeeze of lemon and a perfectly crisp skin.

NUTRITION

498kcal
Protein
45.6g
Fat
26.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon Fillet

1.5 cups Brussels Sprouts, halved

2 cups Cauliflower florets

2 tbsp Non-fat Greek Yogurt

0.5 tsp Olive Oil

1 clove Garlic, minced

Fresh lemon wedge, salt, pepper, and smoky paprika to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the halved Brussels sprouts with a pinch of salt and pepper, then spread them on a baking sheet and roast for 20 minutes until tender and browned.

  • 3

    Steam the cauliflower florets until very soft, then transfer to a blender or food processor with the Greek yogurt and minced garlic, blending until completely smooth.

  • 4

    Season the salmon fillet with salt, pepper, and a dusting of smoky paprika.

  • 5

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

  • 6

    Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes crisp.

  • 7

    Flip the salmon 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 the roasted Brussels sprouts on the side with a fresh squeeze of lemon.