YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with buttery garlic mashed cauliflower and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
300 grams Cauliflower florets
150 grams Asparagus spears
1 tablespoon Avocado Oil
2 tablespoons Plain Greek Yogurt
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket and cook until bright green and tender-crisp.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Transfer the steamed cauliflower to a bowl or food processor; add the minced garlic and Greek yogurt, then mash or blend until smooth and creamy.
Plate the garlic mashed cauliflower, top with the seared salmon fillet, and serve the steamed asparagus on the side with a fresh lemon wedge.