YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon paired with tender steamed asparagus and creamy garlic-mashed cauliflower, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
2 teaspoons Ghee
2 tablespoons Non-fat Plain Greek Yogurt
2 cloves Garlic
PREPARATION
Place cauliflower florets and peeled garlic cloves in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a bowl or food processor, add the Greek yogurt and one teaspoon of ghee, and blend or mash until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp, then set aside.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Serve the seared salmon over a generous bed of garlic mashed cauliflower with the steamed asparagus on the side.