YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over creamy cauliflower mash and tender asparagus, finished with a squeeze of bright lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Salmon Fillet
1.5 cups Cauliflower florets
3 tablespoons Non-fat Greek Yogurt
100 grams Asparagus spears
1/2 teaspoon Olive Oil
PREPARATION
Steam the cauliflower florets for 10-12 minutes until very soft and easily pierced with a fork.
Transfer the steamed cauliflower to a food processor or blender with the Greek yogurt and a pinch of salt, then process until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are tender-crisp and bright green.
Pat the salmon fillet completely 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 until shimmering.
Place the salmon in the pan, skin-side down if applicable, and sear for 4 minutes until a golden crust forms.
Flip the fillet carefully and cook for an additional 2-3 minutes until the salmon is cooked through to your preference.
Spread the cauliflower mash on a plate, top with the seared salmon, and serve the steamed asparagus alongside.