YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Cauliflower Mash
Pan-seared salmon served over a velvety cauliflower mash with crisp-tender steamed green beans, finished with a squeeze of bright lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon Fillet
2.5 cups Cauliflower florets
1.25 cups Green Beans
2 tbsp Non-fat Plain Greek Yogurt
1 tsp Extra Virgin Olive Oil
Salt, pepper, and lemon wedge to taste
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
While cauliflower steams, trim the green beans and add them to the steamer for the last 5 minutes of cooking until crisp-tender.
Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt, salt, and pepper, and pulse until smooth and velvety.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the cauliflower mash, top with the seared salmon, and serve the green beans on the side with a fresh lemon wedge.