YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.2 oz Salmon Fillet
2.5 cups Cauliflower florets
10 Asparagus spears
1 clove Garlic
0.5 tsp Olive Oil
2 tbsp Nonfat Greek Yogurt
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
While the cauliflower steams, trim the woody ends off the asparagus and set aside.
Heat the olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then place it skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Add the asparagus to the steamer for the last 4 minutes of the cauliflower's cooking time until bright green and tender-crisp.
Transfer the steamed cauliflower to a food processor or blender with the garlic and Greek yogurt, and pulse until smooth and creamy.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.