YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Roasted Asparagus and Cauliflower Mash
Savor the deliciously vibrant flavors of perfectly pan-seared salmon paired with tender roasted asparagus and a creamy cauliflower mash enriched with a touch of nonfat Greek yogurt. This beautifully balanced dish delights with a crisp sear on the salmon, a slight char on the asparagus, and a smooth, satisfying mash that brings comfort without the heaviness.
INGREDIENTS
6 oz Salmon Fillet
1 cup Asparagus
1 cup Cauliflower
0.33 cup Nonfat Greek Yogurt
1 tsp Olive Oil
Salt, Pepper, Garlic Powder
PREPARATION
Preheat the oven to 425°F. Line a baking sheet with parchment paper for the asparagus.
Season the salmon fillet with salt, pepper, and garlic powder. Allow it to come to room temperature for a few minutes.
Heat a non-stick skillet over medium-high heat. Add a light drizzle of olive oil and place the salmon skin-side down. Sear for 3-4 minutes until a golden crust forms, then flip and cook for an additional 3-4 minutes until desired doneness is reached.
While the salmon cooks, toss the asparagus with a pinch of salt, pepper, and a drop of olive oil on the prepared baking sheet. Roast in the preheated oven for 10-12 minutes until tender and slightly charred.
Steam or boil the cauliflower until very tender, about 8-10 minutes. Drain well.
In a blender or using a fork, combine the cooked cauliflower with nonfat Greek yogurt, a pinch of salt, and pepper. Blend or mash until smooth and creamy.
Plate the seared salmon alongside the roasted asparagus and a serving of cauliflower mash. Enjoy your nutritious and balanced dinner!