YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.
During the last 4 minutes of steaming the cauliflower, add the asparagus to the steamer basket to cook until bright green and tender-crisp.
While the vegetables steam, heat the olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then place it in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Transfer the steamed cauliflower to a food processor or bowl, add the Greek yogurt and minced garlic, and blend or mash until smooth and creamy.
Serve the seared salmon over the cauliflower mash with the steamed asparagus on the side, garnished with a fresh lemon wedge.