YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Mashed Cauliflower
Pan-seared salmon served over creamy cauliflower mash with a side of tender asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
2.5 cups Cauliflower Florets
1 cup Asparagus Spears
1 teaspoon Ghee
2 tablespoons Non-fat Greek Yogurt
PREPARATION
Bring a pot of water to a boil and steam the cauliflower florets until they are very tender and easily pierced with a fork.
Steam the asparagus spears in a separate steamer basket or during the last few minutes of the cauliflower cooking until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides generously with sea salt and cracked black pepper.
Heat the ghee in a non-stick skillet over medium-high heat until it is shimmering and hot.
Place the salmon in the hot skillet skin-side up and sear for several minutes until a golden-brown crust forms on the surface.
Carefully flip the salmon fillet and continue cooking until the fish is opaque and flakes easily with a fork.
Drain the steamed cauliflower thoroughly and transfer it to a food processor or blender.
Add the non-fat Greek yogurt to the cauliflower and blend until the mixture reaches a smooth and creamy consistency.
Plate the creamy cauliflower mash, top it with the seared salmon fillet, and serve the steamed asparagus on the side with a fresh lemon wedge.