YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
10 Asparagus spears
1.5 teaspoons Ghee
2 tablespoons Non-fat Greek Yogurt
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10 to 12 minutes.
Add the asparagus spears to the steamer during the last 4 to 5 minutes of cooking until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the ghee in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3 to 4 minutes.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and a pinch of salt, then process until smooth and creamy.
Plate the cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of lemon juice.