YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a garlic cauliflower mash with tender steamed asparagus, finished with a bright squeeze of fresh lemon.
INGREDIENTS
5.5 oz Wild Sockeye Salmon
2 cups Cauliflower florets
10 Asparagus spears
1 tbsp Avocado Oil
2 tbsp Non-fat Greek Yogurt
1 clove Garlic
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and garlic, and process until smooth and creamy.
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.