YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared wild salmon served with buttery garlic-mashed cauliflower and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
10 medium Asparagus spears
1/4 cup Non-fat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Steam the cauliflower florets until very tender, about 10 to 12 minutes.
Trim the woody ends off the asparagus and steam for 4 to 5 minutes until bright green and tender-crisp.
Pat the salmon filet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque and the skin is crisp.
Mash the steamed cauliflower with the Greek yogurt and minced garlic until the texture is smooth and creamy.
Plate the salmon alongside the garlic mash and steamed asparagus, finishing the dish with a fresh squeeze of lemon juice.