YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with crisp, roasted asparagus and a creamy garlic cauliflower mash enhanced with a touch of Greek yogurt. This dish offers a satisfying blend of textures and flavors while fitting nicely into your calorie and protein goals.
INGREDIENTS
6 oz Salmon Fillet
6 spears Asparagus
1 cup Cauliflower florets
2 tsp Olive Oil
1 clove Garlic
1 tbsp Plain Nonfat Greek Yogurt
1 Lemon wedge
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Rinse and trim the asparagus, then toss them with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet.
Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly charred.
While the asparagus roasts, steam the cauliflower florets until they are very tender, about 8-10 minutes.
In a small saucepan over medium heat, warm 1 tsp olive oil and add the minced garlic, sautéing until fragrant but not browned.
Add the garlic to the steamed cauliflower along with the Greek yogurt and a pinch of salt and pepper. Blend or mash until smooth and creamy.
Season the salmon fillet with salt and pepper. Heat a non-stick skillet over medium-high heat.
Sear the salmon skin-side down (if applicable) for 4-5 minutes, then flip and cook for an additional 3-4 minutes or until the salmon reaches desired doneness.
Plate the salmon alongside roasted asparagus, and serve with a generous scoop of the garlic cauliflower mash. Garnish with a lemon wedge for squeezing over the salmon.