YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Garlic Mashed Cauliflower-Quinoa Blend
Enjoy a beautifully balanced dinner featuring a perfectly seared salmon fillet paired with tender roasted asparagus. The garlic-infused mashed cauliflower, elevated with a blend of cooked quinoa and a touch of creamy Greek yogurt, creates an irresistibly light yet satisfying side that complements the flavorful salmon with every bite.
INGREDIENTS
5 oz Salmon Fillet
1 cup Asparagus
1 cup Cauliflower
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
0.33 cup Cooked Quinoa
1 clove Garlic
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat the oven to 400°F. Trim the asparagus and place on a baking sheet lined with parchment paper. Drizzle with a tiny pinch of salt, pepper, and a few drops of olive oil, then roast for about 10-12 minutes until tender.
Meanwhile, season the salmon fillet with salt and black pepper. Heat a non-stick skillet over medium-high heat and sear the salmon, skin side down if applicable, for about 3-4 minutes per side until it reaches your desired doneness.
For the garlic mashed cauliflower-quinoa blend, steam the cauliflower florets with the garlic clove until they are very tender (about 8-10 minutes). Transfer the cauliflower and garlic to a blender or food processor.
Add the nonfat Greek yogurt, cooked quinoa, and 1 teaspoon olive oil to the cauliflower mixture. Blend until smooth and creamy. Season with salt and pepper to taste.
Plate the seared salmon alongside the roasted asparagus and a generous serving of the garlic mashed cauliflower-quinoa blend. Serve immediately.