YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over velvety cauliflower mash and steamed asparagus, finished with a squeeze of fresh lemon for a bright, crisp bite.
INGREDIENTS
8.5 oz Wild Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 tbsp Nonfat Greek Yogurt
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.
Place the steamed cauliflower in a bowl and mash thoroughly with the Greek yogurt and a pinch of garlic powder until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with sea salt and cracked black pepper.
Heat the olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for an additional 3-4 minutes until the fish is opaque and flakes easily.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with an optional lemon wedge.