YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over cauliflower mash and steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.35 oz Wild Atlantic Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 tsp Ghee
1 tbsp Nonfat Greek Yogurt
1 tsp Avocado Oil
PREPARATION
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
Steam the asparagus spears for about 3-5 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
Transfer the steamed cauliflower to a blender or bowl and add the ghee and Greek yogurt.
Blend or mash the cauliflower until it reaches a smooth and creamy consistency.
Serve the seared salmon over the cauliflower mash with the steamed asparagus on the side.