YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Nonfat Plain Greek Yogurt
1 clove Garlic
0.5 tablespoon Lemon Juice
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender
Drain the cauliflower thoroughly and transfer to a food processor or blender
Add the Greek yogurt, minced garlic, salt, and pepper to the cauliflower and process until creamy and smooth
Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and pepper
Heat the olive oil in a non-stick skillet over medium-high heat
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms
Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice