YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared sockeye salmon served over a velvety cauliflower mash and steamed asparagus, finished with a squeeze of lemon for a bright, zesty finish.
INGREDIENTS
6 oz Sockeye Salmon Fillet
1.5 cups Cauliflower Florets
0.5 cup Nonfat Greek Yogurt
1 cup Asparagus Spears
1 tsp Olive Oil
1 clove Garlic
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
Add asparagus spears to the steamer during the last 3-4 minutes of cooking until bright green and tender-crisp.
While vegetables steam, pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place salmon in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until cooked through to your preference.
In a bowl or food processor, combine the steamed cauliflower, Greek yogurt, and minced garlic.
Mash or blend until the cauliflower reaches a smooth, velvety consistency.
Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.