YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over a velvety garlic cauliflower mash with tender steamed asparagus and a bright squeeze of lemon.
INGREDIENTS
6.5 oz Salmon Fillet
1.5 cups Cauliflower Florets
100g Asparagus Spears
0.5 tsp Ghee
2 tbsp Non-fat Greek Yogurt
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.
While the cauliflower steams, pat the salmon fillet dry and season both sides with a pinch of sea salt and black pepper.
Heat the ghee in a high-quality non-stick skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily.
During the last 5 minutes of the salmon cooking, steam the asparagus spears until they are bright green and tender-crisp.
Drain the steamed cauliflower thoroughly and place it in a food processor or bowl; add the Greek yogurt and a clove of minced garlic.
Blend or mash the cauliflower until it reaches a smooth, velvety consistency.
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.