YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over creamy cauliflower mash with a side of tender-crisp steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6 ounces Salmon Fillet
2.5 cups Cauliflower florets
10 spears Asparagus
2 tablespoons Nonfat Greek Yogurt
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10 to 12 minutes.
While cauliflower steams, trim the woody ends off the asparagus and steam them for 3 to 5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side up for 4 minutes.
Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Place the steamed cauliflower in a food processor with the Greek yogurt and pulse until smooth and creamy.
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.