YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Enjoy a vibrant dinner featuring perfectly seared salmon paired with crisp roasted asparagus and a silky cauliflower mash enhanced with a touch of Greek yogurt and Parmesan. This meal delivers a harmonious blend of flavors and textures, marrying the rich taste of salmon with the subtle creaminess of the mash and the fresh, earthy asparagus.
INGREDIENTS
7.5 oz Salmon Fillet
1 cup Cauliflower Florets
5 spears Asparagus
1/4 cup Nonfat Plain Greek Yogurt
2 tbsp Grated Parmesan Cheese
1/2 tbsp Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the asparagus on the baking sheet and drizzle with 1/2 tablespoon of extra virgin olive oil, then season with a pinch of salt, black pepper, and garlic powder. Roast in the oven for 12-15 minutes until tender.
While the asparagus roasts, steam the cauliflower florets until soft, about 8-10 minutes.
Once steamed, transfer the cauliflower to a bowl and add 1/4 cup nonfat Greek yogurt and 2 tablespoons grated Parmesan cheese. Season with a pinch of salt and pepper. Mash until smooth and creamy.
Heat a non-stick skillet over medium-high heat. Season the salmon fillet with salt, pepper, and garlic powder. Sear the salmon, skin side down first if applicable, for about 3-4 minutes per side until a golden crust forms and the salmon is cooked to your preference.
Plate the seared salmon alongside a generous serving of cauliflower mash and the roasted asparagus. Serve immediately and enjoy!