YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon and roasted asparagus served over a cauliflower mash made extra creamy with a touch of ghee, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1/4 cup Nonfat Greek Yogurt
2 teaspoons Avocado Oil
1 teaspoon Ghee
PREPARATION
Preheat your oven to 400°F.
Toss the asparagus spears with one teaspoon of avocado oil, salt, and pepper on a parchment-lined baking sheet.
Roast the asparagus for 12-15 minutes until tender-crisp and slightly charred.
Steam the cauliflower florets until very soft, then drain thoroughly to remove excess moisture.
Transfer the cauliflower to a blender or food processor and blend with the Greek yogurt, ghee, and a pinch of salt until smooth and velvety.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for an additional 3-4 minutes until golden-brown and cooked through.
Spread the cauliflower mash onto a plate, top with the salmon and roasted asparagus, and serve with a fresh lemon wedge.