YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Cauliflower
Pan-seared salmon served over creamy cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
250g Cauliflower florets
100g Asparagus spears
50g Nonfat Plain Greek Yogurt
1 tsp Avocado Oil
0.5 tsp Ghee
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to lightly soften.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4-5 minutes until crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and ghee, blending until smooth and creamy.
Plate the cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.