YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a hint of buttery ghee.
INGREDIENTS
6.2 ounces Wild-Caught Salmon Fillet
2 cups Cauliflower florets
10 spears Asparagus
2 tablespoons Nonfat Greek Yogurt
1.5 teaspoons Extra Virgin Olive Oil
1 teaspoon Ghee
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Add the asparagus spears to the steamer during the last 4-5 minutes of cooking until they are bright green and tender-crisp.
Pat the salmon fillet dry with paper towels 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.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.
While the salmon finishes, transfer the steamed cauliflower to a blender or food processor with the Greek yogurt, ghee, and a pinch of salt.
Blend the cauliflower until completely smooth and creamy.
Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the steamed asparagus on the side.