YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
5 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
0.33 cup Nonfat Greek Yogurt
1 teaspoon Olive Oil
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Place the steamed cauliflower in a food processor with the Greek yogurt, garlic powder, salt, and pepper, then blend until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3-4 minutes until cooked through.
Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.