YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served with cauliflower mash and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
2 cups Cauliflower florets
10 spears Asparagus
2 tablespoons Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and cook until very tender, about 10-12 minutes.
Add asparagus to the steamer during the last 4 minutes of cooking until bright green and crisp-tender.
Pat salmon dry with paper towels and season both sides with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat and sear salmon skin-side up for 4 minutes.
Flip salmon and cook for another 3-4 minutes until the center is just opaque and the exterior is golden-brown.
Transfer steamed cauliflower to a food processor with Greek yogurt and minced garlic, blending until smooth and creamy.
Plate the cauliflower mash and asparagus alongside the salmon and serve immediately.