YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Avocado Oil
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.
Add the asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and crisp-tender.
Transfer the steamed cauliflower to a food processor or bowl and blend with Greek yogurt, garlic powder, and sea salt until a smooth mash forms.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and continue cooking for 2 to 3 minutes until it reaches your preferred level of doneness.
Serve the seared salmon over the warm cauliflower mash alongside the steamed asparagus and finish with a fresh squeeze of lemon juice.