YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Crispy pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a bright squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Ghee
2 tablespoons Non-fat Greek Yogurt
1 clove Garlic, minced
1/2 Lemon, juiced
PREPARATION
Steam the cauliflower florets until they are very tender, approximately 10 to 12 minutes.
While the cauliflower is steaming, lightly steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the ghee in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until it reaches your desired level of doneness.
Drain the steamed cauliflower and blend or mash it with the Greek yogurt, minced garlic, and a pinch of salt until smooth and creamy.
Plate the cauliflower mash, top it with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon juice.