YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with oven-roasted asparagus and creamy garlic-infused mashed cauliflower, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
100g Asparagus spears
200g Cauliflower florets
2 cloves Garlic
1 tsp Avocado Oil
2 tbsp Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, seasoning with a pinch of salt and pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.
Drain the cauliflower well and place in a food processor with the garlic and Greek yogurt, blending until smooth and creamy.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then place it skin-side down in the hot pan.
Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness is reached.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.