YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
7 ounces Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Olive Oil
1 clove Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and minced garlic, then blend until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust, then flip and cook for another 3-4 minutes until cooked through.
Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.