YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with garlic-infused cauliflower mash and tender steamed asparagus, finished with a drizzle of buttery ghee.
INGREDIENTS
8 ounces Salmon Fillet
1.5 cups Cauliflower Florets
10 spears Asparagus
1 teaspoon Ghee
1 teaspoon Olive Oil
2 tablespoons Nonfat Greek Yogurt
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender and easily pierced with a fork.
Steam the asparagus spears for about 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes without moving it until the skin is crisp.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.
Drain the steamed cauliflower thoroughly and transfer it to a food processor or high-speed blender.
Add the nonfat greek yogurt, ghee, and minced garlic to the cauliflower and blend until the texture is smooth and creamy.
Serve the seared salmon over a generous bed of the garlic cauliflower mash with the steamed asparagus on the side.