YOUR SOLIN GENERATED RECIPE
Seared Salmon with Creamy Cauliflower Mash and Steamed Asparagus
Pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
4.75 oz Wild Atlantic Salmon
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 tbsp Extra Virgin Olive Oil
2 tbsp Nonfat Plain Greek Yogurt
1 tsp Ghee
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure a crispy skin.
Flip the salmon and cook for an additional 2-3 minutes until the desired doneness is reached, then remove from heat.
Transfer the steamed cauliflower to a blender or food processor along with the Greek yogurt, ghee, garlic, and a pinch of salt.
Blend until the cauliflower reaches a smooth, velvety consistency.
Spoon the mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.