YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared sockeye salmon served over a creamy roasted garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
8 oz Sockeye Salmon Fillet
250g Cauliflower florets
100g Asparagus spears
2 tbsp Plain Nonfat Greek Yogurt
1.5 tsp Extra Virgin Olive Oil
1 clove Garlic
Lemon wedge, salt, and pepper to taste
PREPARATION
Steam the cauliflower florets until they are fork-tender, approximately 10 minutes.
While the cauliflower cooks, pat the salmon dry and season both sides with salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the salmon for 4 minutes on the first side.
Flip the salmon carefully and cook for another 3-4 minutes until the exterior is golden and the center is just opaque.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Place the steamed cauliflower in a blender or food processor with the Greek yogurt and minced garlic, then pulse until smooth and creamy.
Serve the salmon atop a generous portion of cauliflower mash with the asparagus on the side, finishing with a fresh squeeze of lemon juice.