YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon fillet served over a creamy garlic cauliflower mash with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
2 cups Cauliflower florets
100g Asparagus spears
2 tbsp Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket and cook until bright green and crisp-tender.
Transfer the steamed cauliflower to a bowl or food processor and blend with the Greek yogurt, minced garlic, salt, and pepper until a smooth mash forms.
Heat the olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with a pinch of salt and pepper, then place it in the skillet skin-side up.
Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Plate the garlic cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.