YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over a creamy cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
8 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon 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 bowl or food processor, add the Greek yogurt, and mash or blend until smooth and creamy.
Plate the cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side.