YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower
Enjoy a beautifully plated dinner featuring a perfectly seared salmon fillet paired with roasted asparagus drizzled in olive oil and a velvety garlic-infused mashed cauliflower enriched with creamy nonfat Greek yogurt for an extra protein boost. The harmonious blend of flavors and textures makes this meal both satisfying and nutritious.
INGREDIENTS
4 oz Salmon Fillet
1 cup Asparagus
0.5 tbsp Olive Oil (for asparagus)
1 cup Cauliflower
0.75 cup Nonfat Greek Yogurt
1 tsp Olive Oil (for mash)
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the asparagus with 0.5 tablespoon of olive oil, salt, and pepper, and spread them on a baking sheet.
Roast the asparagus in the oven for 12-15 minutes until tender and slightly caramelized.
Meanwhile, steam the cauliflower florets until very soft, about 8-10 minutes.
In a small pan, heat 1 teaspoon of olive oil over medium heat and sauté the garlic for about 1 minute until fragrant.
Place the steamed cauliflower in a bowl and add the sautéed garlic along with 0.75 cup of nonfat Greek yogurt. Mash until smooth; season with salt and pepper to taste.
Heat a nonstick skillet over medium-high heat. Season the salmon fillet with salt and pepper, then sear it skin-side down first for about 3-4 minutes until the skin is crispy.
Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and just cooked through.
Plate the seared salmon alongside a serving of roasted asparagus and a generous scoop of garlic mashed cauliflower.
Serve immediately while warm and enjoy your balanced, protein-packed dinner.