YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over a bed of creamy garlic mashed cauliflower with tender steamed asparagus and a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
2 teaspoons Extra Virgin Olive Oil
2 tablespoons Non-fat Greek Yogurt
1 clove Garlic, minced
PREPARATION
Steam the cauliflower florets in a basket over boiling water for 10-12 minutes until fork-tender.
Transfer the steamed cauliflower to a food processor or bowl; add Greek yogurt, minced garlic, and a pinch of salt, then blend or mash until smooth.
Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for an additional 2-3 minutes until the desired level of doneness is reached.
Serve the seared salmon atop the garlic mashed cauliflower with the steamed asparagus on the side.