YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over creamy cauliflower mash with roasted asparagus, finished with a squeeze of lemon for a bright, zesty touch.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
3 tablespoons Nonfat Plain Greek Yogurt
1.5 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12-15 minutes until tender.
Steam or boil the cauliflower florets until very soft, then drain thoroughly.
Place the cooked cauliflower in a food processor or use a hand blender to mash with the Greek yogurt until smooth and creamy.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side.