YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a cloud of creamy cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Salmon Filet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 tablespoon Nonfat Greek Yogurt
1 teaspoon Olive Oil
1 clove Garlic
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Add the asparagus spears to the steamer basket during the last 4 minutes of cooking until they are bright green and tender-crisp.
Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt and minced garlic, then blend until smooth and velvety.
Pat the salmon filet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden-brown crust forms.
Flip the filet and cook for an additional 3-4 minutes until the salmon is cooked to your preference and flakes easily.
Spoon the cauliflower mash onto a plate, top with the seared salmon and steamed asparagus, and garnish with a fresh lemon wedge.