YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon served over garlic-infused cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon for a bright, buttery texture.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
2 tablespoons Non-fat Plain Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a pot with a steamer basket for about 10-12 minutes until they are very soft.
While the cauliflower is steaming, pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is golden and the center is just opaque.
During the last 5 minutes of the cauliflower steaming, add the asparagus spears to the steamer basket to cook until they are tender-crisp and bright green.
Transfer the steamed cauliflower and the raw garlic clove to a food processor or high-speed blender along with the Greek yogurt.
Pulse the cauliflower mixture until it reaches a smooth and creamy consistency, seasoning with salt and pepper to taste.
Plate the garlic cauliflower mash, top with the seared salmon fillet, and serve alongside the steamed asparagus with a fresh lemon wedge.