YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 ounces Salmon Fillet
2 cups Cauliflower Florets
3 tablespoons Non-fat Greek Yogurt
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt and pepper, then blend until completely smooth and creamy
Trim the woody ends off the asparagus and steam them for 3-5 minutes until they are bright green and tender-crisp
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper
Heat the olive oil in a non-stick skillet over medium-high heat
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge