YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Cauliflower
Pan-seared salmon fillet paired with creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of bright lemon juice.
INGREDIENTS
6 ounces Salmon Fillet
1.5 cups Cauliflower Florets
10 spears Asparagus
3 tablespoons Nonfat Greek Yogurt
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.
Add the asparagus spears to the steamer during the last 4 minutes of cooking until they are bright green and crisp-tender.
Transfer the steamed cauliflower to a bowl and mash thoroughly with the Greek yogurt, garlic powder, and a pinch of sea salt until creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4 to 5 minutes per side until the exterior is golden and the center is just opaque.
Plate the salmon over the cauliflower mash, arrange the asparagus on the side, and finish with a fresh squeeze of lemon juice.