YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with crisp roasted asparagus and a velvety cauliflower mash finished with a touch of Greek yogurt and Parmesan. A drizzle of olive oil ties it all together with subtle richness.
INGREDIENTS
6 oz Salmon Fillet
6 spears Asparagus
1 cup chopped Cauliflower
3 oz Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F. Begin by trimming the asparagus and tossing them with a bit of salt and pepper.
Place the asparagus on a baking tray and roast in the preheated oven for about 10-12 minutes until tender and slightly crisp.
Meanwhile, steam or boil the chopped cauliflower until very tender, about 8-10 minutes.
Drain the cauliflower and transfer it to a bowl. Add the nonfat Greek yogurt and Parmesan cheese. Mash until smooth, seasoning with salt and pepper as desired.
Heat a non-stick skillet over medium-high heat. Pat the salmon fillet dry, then season with salt and pepper.
Add olive oil to the skillet. Once hot, place the salmon skin-side down. Sear for 3-4 minutes, then flip and cook an additional 3-4 minutes or until the salmon reaches your desired doneness.
Plate the seared salmon alongside the roasted asparagus and a generous serving of cauliflower mash. Serve immediately and enjoy!