YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet paired with creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild-Caught Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Asparagus
2 tbsp Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/4 tsp Garlic Powder
Salt and Black Pepper to taste
Fresh Lemon Wedge
PREPARATION
Steam the cauliflower florets until very tender, about 10 to 12 minutes.
While cauliflower steams, trim the woody ends off the asparagus and steam them for 4 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.
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 to 4 minutes until cooked through to your preference.
Drain the steamed cauliflower and transfer to a blender or food processor with the Greek yogurt.
Pulse until smooth and creamy, seasoning with salt and pepper as needed.
Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.