YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet paired with garlic-infused mashed cauliflower and tender asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
2 cups Cauliflower florets
10 Asparagus spears
1 tbsp Extra Virgin Olive Oil
3 tbsp Nonfat Greek Yogurt
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets and minced garlic in a steamer basket over boiling water until very tender, about 10-12 minutes.
During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket to lightly cook until bright green and tender-crisp.
While vegetables steam, heat olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it skin-side up in the skillet to sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Transfer the steamed cauliflower and garlic to a bowl or food processor, add the Greek yogurt, and blend or mash until smooth and creamy.
Plate the garlic mashed cauliflower alongside the steamed asparagus and the seared salmon fillet.
Finish with a fresh squeeze of lemon juice over the fish and vegetables before serving.