YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Enjoy a vibrant dinner featuring a perfectly seared 7-ounce salmon fillet paired with tender roasted asparagus and a creamy cauliflower mash accented with a dollop of nonfat Greek yogurt. The dish is finished with a splash of olive oil and a hint of garlic and pepper for a balanced, nutrient-rich meal that delights both the palate and your fitness goals.
INGREDIENTS
7 oz Salmon Fillet
1 cup Asparagus
1 cup Cauliflower
1/4 cup Nonfat Greek Yogurt
1 tsp Olive Oil
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
Preheat your oven to 425°F.
Prepare the cauliflower by chopping it into florets and steaming or boiling until fork-tender, about 8-10 minutes.
While the cauliflower cooks, trim the asparagus ends and toss them in a small bowl with olive oil, salt, and pepper.
Place the asparagus on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly charred.
Meanwhile, pat the 7 oz salmon fillet dry, season both sides with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat. Sear the salmon for about 3-4 minutes on each side until the skin is crispy and the flesh is just opaque in the center.
Drain the cooked cauliflower and mash it with a fork or blend in a food processor until smooth. Stir in the nonfat Greek yogurt, and season with a pinch of salt and pepper.
Plate the mashed cauliflower as the base, top with the seared salmon fillet, and arrange the roasted asparagus alongside.
Serve immediately and enjoy your balanced, protein-rich dinner.