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 zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
1 tsp Ghee
2 tbsp Nonfat Greek Yogurt
1 tsp Extra Virgin Olive Oil
Salt, pepper, and lemon wedges for serving
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.
Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt and a pinch of salt, then process until smooth and creamy.
Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp, then toss with olive oil.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the ghee in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the asparagus with a fresh lemon wedge.