YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over creamy garlic-cauliflower mash with tender steamed asparagus and a squeeze of bright lemon.
INGREDIENTS
5.5 oz Wild Atlantic Salmon
1.5 cups Cauliflower Florets
8 spears Asparagus
0.5 tsp Extra Virgin Olive Oil
2 tbsp Nonfat Plain Greek Yogurt
PREPARATION
Bring a large pot of water to a boil and place a steamer basket inside.
Place the cauliflower florets in the steamer basket, cover, and steam for about 10 minutes until very soft.
Add the asparagus spears to the steamer basket during the last 3 minutes of the cauliflower's cooking time.
Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt and a pinch of salt and pepper.
Pulse the cauliflower until it reaches a smooth, creamy consistency similar to mashed potatoes.
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 hot skillet and sear for 4 minutes on one side to create a golden crust.
Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is cooked through and flaky.
Plate the warm cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with an optional squeeze of fresh lemon.