YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.3 oz Wild Atlantic Salmon fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
2 tbsp Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
1/2 clove Garlic, minced
1/2 Lemon, juiced
Sea salt and black pepper to taste
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Add the asparagus spears to the steamer during the last 4 minutes of cooking until tender-crisp and bright green.
Transfer the steamed cauliflower to a bowl or food processor, add the Greek yogurt and minced garlic, and blend until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet 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 first, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.