YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served with creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.6 oz Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1/4 cup Non-fat Plain Greek Yogurt
1 tsp Avocado Oil
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Steam the cauliflower florets and garlic clove until very tender, about 10-12 minutes.
Add the asparagus to the steamer during the last 3-4 minutes of cooking until bright green and crisp-tender.
Transfer the steamed cauliflower and garlic to a blender or food processor with the Greek yogurt and pulse until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon and cook for an additional 2-3 minutes until it reaches your preferred level of doneness.
Plate the cauliflower mash and top with the seared salmon and steamed asparagus.
Finish the dish with a fresh squeeze of lemon juice for a bright, zesty touch.