YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a silky cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8.5 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
1 tablespoon Non-fat Greek Yogurt
1 clove Garlic
0.5 Lemon
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender and easily pierced with a fork
Steam the asparagus spears for about 3-5 minutes until they are bright green and crisp-tender
Place the steamed cauliflower in a blender or food processor with the Greek yogurt and minced garlic
Pulse the cauliflower mixture until it reaches a smooth and silky consistency then season with salt and pepper to taste
Season the salmon fillet with a pinch of salt and black pepper on both sides
Heat a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish is cooked through
Plate the dish by spreading the cauliflower mash on the base of the plate and topping it with the seared salmon
Arrange the steamed asparagus on the side and finish with a fresh squeeze of lemon juice over the entire meal