YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon served over a garlic cauliflower mash with steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
250 grams Cauliflower florets
100 grams Asparagus spears
2 tablespoons Nonfat Greek Yogurt
2 teaspoons Ghee
1 teaspoon Olive Oil
1 clove Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
Drain the cauliflower thoroughly and transfer to a blender or food processor with the ghee, Greek yogurt, and minced garlic.
Blend until completely smooth and season with a pinch of sea salt and black pepper.
Season the salmon fillet with salt and pepper on both sides.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
While the salmon cooks, steam the asparagus for 3-4 minutes until bright green and tender-crisp.
Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.