YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Enjoy a beautifully seared salmon paired with crisp roasted asparagus and a creamy cauliflower mash enriched with a touch of Greek yogurt and olive oil. This dish delivers a satisfying balance of flavors and textures, from the tender salmon to the smooth, savory mash and perfectly roasted asparagus.
INGREDIENTS
5.5 oz Salmon Fillet
1 cup Asparagus
1 cup Cauliflower florets
1/2 tbsp Olive Oil
1 tsp Olive Oil (additional)
1/4 cup Nonfat Greek Yogurt
Pinch each of Salt, Black Pepper, Garlic Powder
1 Lemon Wedge
PREPARATION
Preheat the oven to 425°F.
Toss the asparagus with half a tablespoon of olive oil, salt, and pepper in a bowl.
Arrange asparagus on a baking sheet and roast in the preheated oven for about 12-15 minutes until tender and lightly browned.
Meanwhile, steam the cauliflower florets in a steamer basket until very tender, about 10 minutes.
In a food processor or using a fork, blend the steamed cauliflower with the additional teaspoon of olive oil, nonfat Greek yogurt, a pinch of salt, pepper, and garlic powder until smooth and creamy.
Season the salmon fillet with salt, pepper, and garlic powder on both sides.
Heat a non-stick skillet over medium-high heat. Once hot, sear the salmon skin-side down (if applicable) for about 3-4 minutes, then flip and cook for an additional 3-4 minutes until the salmon is just opaque and flakes easily.
Plate the salmon with a generous serving of cauliflower mash and arrange the roasted asparagus on the side.
Finish with a squeeze of lemon juice from the lemon wedge over the salmon just before serving.