YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic cauliflower mash with a side of tender steamed asparagus and a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
2 tablespoons Non-fat Greek yogurt
2 teaspoons Olive oil
1 clove Garlic
PREPARATION
Bring a pot of water to a boil and steam the cauliflower florets for 10-12 minutes until they are very soft.
During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are tender-crisp.
Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and a pinch of salt.
Pulse the cauliflower mixture until it reaches a smooth, creamy mash-like consistency.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
Carefully flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the garlic cauliflower mash first, top it with the seared salmon, and serve alongside the steamed asparagus with an optional lemon wedge.