YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over garlic-mashed cauliflower with tender asparagus, finished with a squeeze of lemon for a bright, silky texture.
INGREDIENTS
6 oz Wild Atlantic Salmon
250g Cauliflower florets
100g Asparagus spears
2 tbsp Nonfat Plain Greek Yogurt
1 tsp Avocado Oil
1 clove Garlic
PREPARATION
Place the cauliflower florets and peeled garlic clove in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a bowl or food processor, add the Greek yogurt, and mash or blend until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet 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.
Place the salmon in the hot pan and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F and the skin is crisp.
Serve the seared salmon over the garlic cauliflower mash with the steamed asparagus on the side.