YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served with garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 tbsp Extra virgin olive oil
2 tbsp Plain nonfat Greek yogurt
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10 to 12 minutes.
While the cauliflower is steaming, season the salmon fillet on both sides with a pinch of sea salt and cracked black pepper.
Heat half of the olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the skin is crisp and the fish flakes easily with a fork.
Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Drain the steamed cauliflower thoroughly and place it in a food processor or bowl.
Add the remaining olive oil, Greek yogurt, and minced garlic to the cauliflower and blend or mash until smooth and creamy.
Plate the seared salmon over a generous bed of the garlic mashed cauliflower and serve the steamed asparagus alongside with a fresh lemon wedge.