YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with buttery garlic cauliflower mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
2.5 cups Cauliflower florets
10 spears Asparagus
0.5 tbsp Ghee
2.5 tbsp Non-fat Greek Yogurt
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
While cauliflower steams, season the salmon fillet with sea salt and cracked black pepper.
Heat the ghee in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crisp, then flip and cook for another 3-4 minutes.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Transfer the steamed cauliflower to a blender or bowl; add the Greek yogurt and minced garlic, then blend or mash until smooth and creamy.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve with the steamed asparagus on the side.