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
6.8 oz Wild Atlantic Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
1 tbsp Ghee
1 tbsp Non-fat Greek Yogurt
1 clove Garlic
1/2 Lemon
PREPARATION
Steam the cauliflower florets until they are very soft and easily pierced with a fork.
While cauliflower steams, trim the woody ends off the asparagus and steam them for 4-5 minutes until bright green and crisp-tender.
Transfer the steamed cauliflower to a food processor with the Greek yogurt, garlic, and half of the ghee, then blend until completely smooth.
Season the salmon fillet with a pinch of sea salt and black pepper.
Heat the remaining ghee in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.