YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.7 oz Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
1.5 tbsp Nutritional Yeast
0.5 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
Transfer the steamed cauliflower to a blender or food processor and blend with the nutritional yeast, salt, and pepper until smooth and velvety.
Heat the olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then sear for 4 to 5 minutes per side until the skin is crisp and the flesh is cooked through.
Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Serve the seared salmon over a bed of the cauliflower mash with the asparagus on the side, finished with a fresh squeeze of lemon juice.