YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower mash with crisp-tender green beans, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 ounces Wild Sockeye Salmon Fillet
2 cups Cauliflower florets
1 cup Fresh green beans
1 teaspoon Extra virgin olive oil
1 tablespoon Non-fat Greek yogurt
0.5 teaspoon Garlic powder
1 tablespoon Lemon juice
Sea salt and black pepper to taste
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
Add the green beans to the steamer for the last 5-6 minutes of cooking until they are bright green and crisp-tender.
Transfer the steamed cauliflower to a food processor or blender along with the Greek yogurt, garlic powder, salt, and pepper.
Pulse the cauliflower until smooth and creamy, then set aside and keep warm.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily.
Plate the cauliflower mash and top with the seared salmon, serving the green beans on the side with a fresh squeeze of lemon juice.