YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over cauliflower mash with roasted asparagus spears, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil, sea salt, and black pepper, then roast for 12 to 15 minutes until tender.
Steam the cauliflower florets until they are very soft, then transfer to a blender or food processor.
Add the Greek yogurt and a pinch of garlic powder to the cauliflower, blending until the mixture is a velvety smooth mash.
Pat the salmon fillet dry and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes until the skin is crisp, then flip and cook for another 2 to 3 minutes.
Spoon the cauliflower mash onto a plate, top with the seared salmon and roasted asparagus, and serve with a fresh lemon wedge.