YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over velvety cauliflower mash with roasted asparagus, finished with a squeeze of fresh lemon.
INGREDIENTS
5.5 oz Wild Atlantic Salmon Fillet
250g Cauliflower Florets
150g Asparagus Spears
1/4 cup Nonfat Plain Greek Yogurt
2 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with one teaspoon of olive oil, sea salt, and black pepper, then roast for 12-15 minutes until tender.
Steam the cauliflower florets until very soft, about 10-12 minutes.
Drain the cauliflower well and process in a blender or food processor with the Greek yogurt and a pinch of salt until completely smooth and velvety.
Season the salmon fillet with salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan 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.
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side.