YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon with crispy skin served over garlic cauliflower mash and tender asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Salmon Fillet
2 cups Cauliflower Florets
45g Non-fat Greek Yogurt
10 Asparagus spears
0.5 tsp Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season the skin side with a pinch of sea salt.
Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down and press gently with a spatula for 30 seconds to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2 minutes for medium-rare.
In a bowl, combine the steamed cauliflower, minced garlic, and Greek yogurt. Use an immersion blender or masher to process until smooth and creamy.
Plate the garlic cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.