YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over a creamy cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
2 cups Cauliflower florets
1/4 cup Non-fat Greek Yogurt
1 cup Asparagus spears
1 teaspoon Olive Oil
Salt and black pepper to taste
Fresh lemon wedges
PREPARATION
Steam the cauliflower florets until they are very tender when pierced with a fork.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, then blend until smooth and creamy.
Season the salmon fillet on both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear until the exterior is golden and the fish flakes easily with a fork.
Steam the asparagus spears until they are bright green and tender-crisp.
Serve the seared salmon over a bed of the cauliflower mash with the asparagus on the side, finished with a fresh squeeze of zesty lemon juice.