YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served over creamy garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of fresh lemon.
INGREDIENTS
5.5 ounces Wild Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
1 wedge Lemon
PREPARATION
Steam the cauliflower florets and the garlic clove together for 10-12 minutes until very tender.
Transfer the steamed cauliflower and garlic to a food processor, add the Greek yogurt and a pinch of salt, and blend until smooth and creamy.
Steam the asparagus spears for 4-5 minutes until they are bright green and just tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until it flakes easily with a fork.
Spread the garlic cauliflower mash on a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.