YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Creamy Garlic Cauliflower Mash and Asparagus
Pan-seared salmon and roasted asparagus served over a velvety garlic cauliflower mash, finished with a bright squeeze of lemon.
INGREDIENTS
5 ounces Salmon Fillet
1.5 cups Cauliflower Florets
6 spears Asparagus
1.5 tablespoons Olive Oil
0.5 tablespoon Ghee
1 tablespoon Nonfat Greek Yogurt
2 cloves Garlic
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10 to 12 minutes.
Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, minced garlic, and ghee.
Pulse the cauliflower mixture until it reaches a velvety, smooth consistency, then season with a pinch of salt and keep warm.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the skillet and press gently with a spatula to ensure even contact for a crispy skin.
Add the asparagus spears to the empty side of the skillet, turning them occasionally to cook through.
Sear the salmon for 4 to 5 minutes until the skin is golden and crisp, then flip and cook for another 2 to 3 minutes until the fish is flaky.
Serve the salmon and tender asparagus over a generous bed of the garlic cauliflower mash.