YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic cauliflower mash with a side of tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
3 tablespoons Non-fat Greek Yogurt
0.5 teaspoon Olive Oil
2 cloves Garlic
PREPARATION
Steam the cauliflower florets and peeled garlic cloves together until the cauliflower is very tender, about 10-12 minutes.
Drain the cauliflower and garlic thoroughly, then transfer to a food processor or use an immersion blender to combine with the Greek yogurt until smooth and creamy.
Season the cauliflower mash with a pinch of salt and pepper to taste.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms.
Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Serve the salmon over a generous bed of garlic cauliflower mash with the steamed asparagus on the side.