YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon fillet served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
1 tbsp Extra Virgin Olive Oil
2 tbsp Non-fat Plain Greek Yogurt
2 cloves Garlic, minced
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket to lightly cook until bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season with salt and pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the skin is crispy and the fish flakes easily.
Transfer the steamed cauliflower to a blender or food processor with the remaining olive oil, Greek yogurt, and minced garlic.
Pulse the cauliflower mixture until smooth and creamy, seasoning with a pinch of sea salt to taste.
Plate the garlic cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.