YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Mashed Cauliflower
Pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus and a bright squeeze of zesty lemon.
INGREDIENTS
5.8 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1/4 cup Nonfat Plain Greek Yogurt
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10-12 minutes.
During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer and cook until they are bright green and crisp-tender.
Transfer the tender cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, blending until the consistency is smooth and velvety.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive 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 crisp and golden, then flip and cook for another 2-3 minutes until desired doneness.
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.