YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
1 cup Cauliflower florets
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
2 tbsp Non-fat Greek Yogurt
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, approximately 10-12 minutes.
Transfer the tender cauliflower to a blender or food processor along with the Greek yogurt, minced garlic, and a pinch of sea salt.
Process the cauliflower mixture until it reaches a smooth, velvety consistency similar to mashed potatoes.
Steam the asparagus spears for 3-5 minutes until they are bright green and just fork-tender, then set aside.
Pat the salmon fillet 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 skillet and sear for 4-5 minutes per side, or until the internal temperature reaches your desired level of doneness.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with an optional lemon wedge.