YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over cauliflower mash and steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
7 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Olive Oil
1/4 teaspoon Garlic Powder
1 wedge Lemon
PREPARATION
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and garlic powder, then process until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.
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 skillet skin-side up and sear for 4-5 minutes until a golden-brown crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the cauliflower mash and top with the salmon fillet, serving the asparagus on the side with a bright squeeze of fresh lemon juice.