YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Garlic Mashed Cauliflower
Pan-seared salmon fillet served with oven-roasted broccoli florets and creamy garlic-infused cauliflower mash, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Wild-Caught Salmon Fillet
2.5 cups Cauliflower florets
1.5 cups Broccoli florets
0.75 tbsp Extra Virgin Olive Oil
2 tbsp Non-fat Greek Yogurt
1 clove Garlic, minced
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.
While broccoli roasts, steam the cauliflower florets until they are very tender, about 8-10 minutes.
Transfer the steamed cauliflower to a blender or food processor with the minced garlic and Greek yogurt, blending until smooth and creamy.
Season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down (if applicable) and sear for 4-5 minutes, then flip and sear for another 3-4 minutes until cooked through.
Plate the salmon over a generous bed of garlic cauliflower mash with the roasted broccoli on the side.