YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Enjoy an elegant dinner that features a perfectly seared salmon fillet paired with tender steamed asparagus and a creamy cauliflower mash lightened with a touch of Greek yogurt and olive oil. This dish brings together fresh flavors and a delicate balance of textures, making it as visually enticing as it is nutritious.
INGREDIENTS
6 ounces Salmon Fillet
1 cup Asparagus
1 cup Cauliflower
2 tablespoons Plain Nonfat Greek Yogurt
1 teaspoon Olive Oil
Seasonings (Salt, Pepper, Garlic Powder) to taste
1 Lemon Wedge
PREPARATION
Pat the salmon fillet dry and season both sides generously with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat and add a teaspoon of olive oil.
Once the oil is shimmering, add the salmon, skin-side down if applicable, and sear for about 3-4 minutes until a crispy crust forms.
Flip the salmon and cook for an additional 3-4 minutes until the fish is cooked through and reaches an internal temperature of 145°F.
While the salmon is cooking, steam the asparagus in a steamer basket over boiling water for 4-5 minutes, or until tender crisp.
For the cauliflower mash, steam the cauliflower florets until very tender (about 8-10 minutes). Transfer to a bowl and mash with 2 tablespoons of plain nonfat Greek yogurt, seasoning with a pinch of salt and pepper.
Plate the seared salmon alongside the steamed asparagus and a generous scoop of cauliflower mash.
Squeeze the lemon wedge over the salmon and vegetables for a bright, fresh finish before serving.