YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8.5 oz Wild Sockeye Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
2 tbsp Non-fat Greek Yogurt
1 tsp Extra Virgin Olive Oil
PREPARATION
Steam cauliflower florets until very tender, about 10-12 minutes.
While the cauliflower cooks, trim the woody ends of the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes until crispy.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Transfer the steamed cauliflower to a food processor with the Greek yogurt and blend until completely smooth and creamy.
Plate the cauliflower mash first, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.