YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon
1.5 cups Cauliflower florets
1 cup Asparagus spears
3 tbsp Non-fat Greek Yogurt
0.6 tsp Ghee
1 tbsp Lemon juice
Garlic powder, salt, and pepper to taste
PREPARATION
Steam the cauliflower florets for 10-12 minutes until they are very soft and fork-tender.
While the cauliflower steams, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and a pinch of garlic powder.
Heat the ghee in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down if applicable, and sear for 4-5 minutes until the edges are golden and crisp.
Flip the salmon carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
Drain the steamed cauliflower thoroughly and place it in a blender or bowl; add the Greek yogurt and a pinch of salt.
Process or mash the cauliflower until it reaches a smooth, creamy consistency.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the steamed asparagus and a drizzle of fresh lemon juice.