YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic-infused cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup Cauliflower florets
1 cup Asparagus spears
2 tablespoons Nonfat Greek Yogurt
1 tablespoon Olive Oil
1 clove Garlic
PREPARATION
Steam the cauliflower florets and the garlic clove together until they are very tender, which usually takes 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 the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the skin is golden and crisp.
Steam the asparagus spears in a separate basket for 3 to 5 minutes until they are tender-crisp and reach a bright green color.
Drain the steamed cauliflower and garlic thoroughly, then mash them with the Greek yogurt until the mixture is smooth and creamy.
Plate the seared salmon fillet alongside the garlic mashed cauliflower and the steamed asparagus, serving immediately with a fresh lemon wedge.