YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
3 cups Cauliflower Florets
150g Asparagus spears
0.75 tbsp Ghee
30g Nonfat Greek Yogurt
Salt, black pepper, and fresh lemon to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the asparagus spears with a small amount of melted ghee, salt, and pepper, then roast for 12-15 minutes until tender-crisp.
Steam the cauliflower florets until very soft, about 10-12 minutes.
Transfer steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until smooth and creamy.
Season the salmon fillet with salt and pepper.
Heat the remaining ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F and the edges are golden.
Plate the cauliflower mash, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.