YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served with creamy garlic-infused cauliflower mash and tender-crisp steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
2.5 tsp Extra Virgin Olive Oil
1 tbsp Nonfat Plain Greek Yogurt
2 cloves Fresh Garlic
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
While the cauliflower steams, pat the salmon dry with a paper towel and season both sides with sea salt and black pepper.
Heat 1.5 teaspoons of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until cooked through.
In a separate steamer or the same pot during the last 4 minutes, steam the asparagus until it is tender-crisp and bright green.
Drain the steamed cauliflower thoroughly and place it in a food processor or bowl.
Add the remaining 1 teaspoon of olive oil, minced garlic, and Greek yogurt to the cauliflower, then blend or mash until smooth and creamy.
Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the asparagus on the side.