YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over a bed of silky cauliflower mash and tender roasted asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
1 cup Asparagus spears
2 cups Cauliflower florets
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Olive Oil
1/2 fresh Lemon
PREPARATION
Preheat your oven to 400°F.
Steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10 to 12 minutes.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.
Spread the asparagus on a baking sheet and roast for 10 to 12 minutes until tender but still crisp.
Season the salmon fillet with salt and pepper on both sides.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.
Drain the steamed cauliflower thoroughly and place it in a food processor or blender with the Greek yogurt, blending until the consistency is smooth and creamy.
Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a fresh squeeze of lemon juice.