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, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1.5 cups Cauliflower Florets
10 Asparagus spears
1 teaspoon Extra Virgin Olive Oil
2 tablespoons Non-fat Greek Yogurt
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
While cauliflower steams, trim the woody ends off the asparagus and set aside.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan 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.
Steam the asparagus for 3-5 minutes until bright green and tender-crisp.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and blend until smooth and creamy.
Plate the cauliflower mash, top with the seared salmon, and serve with the steamed asparagus on the side.