YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender roasted asparagus, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
6.5 oz Wild Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
2 tbsp Non-fat Greek Yogurt
0.5 tsp Extra Virgin Olive Oil
Fresh lemon and garlic to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus, place them on the baking sheet, and roast for 10-12 minutes until tender-crisp.
Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a clove of garlic, then pulse until smooth and creamy.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of salt and pepper.
Heat a non-stick skillet over medium-high heat with the olive oil.
Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.