YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a velvety cauliflower mash with steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
5.8 ounces Salmon Fillet
250 grams Cauliflower florets
1/4 cup Non-fat Greek Yogurt
100 grams Asparagus spears
1/2 teaspoon Extra Virgin Olive Oil
PREPARATION
Steam the cauliflower florets until they are very tender, approximately 10 to 12 minutes.
Drain the cauliflower thoroughly and transfer to a blender or food processor with the Greek yogurt, blending until completely smooth and velvety.
Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes on the first side until a golden crust forms.
Flip the fillet and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.