YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a bed of creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 oz Salmon Fillet
2 cups Cauliflower florets
2 oz Nonfat Greek Yogurt
1 cup Asparagus spears
1 tsp Olive Oil
1 clove Garlic
Fresh Lemon wedge
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket to cook until bright green and crisp-tender.
Pat the salmon fillet 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.
Place the salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for an additional 2-3 minutes until cooked through to your preference.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and garlic, blending until smooth and creamy.
Spread the cauliflower mash on a plate, top with the seared salmon and asparagus, and serve with a fresh lemon wedge.