YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared wild salmon served over a creamy garlic cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
2 tsp Extra Virgin Olive Oil
2 tbsp Non-fat Plain Greek Yogurt
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to lightly cook until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference, then remove from heat and drizzle with lemon juice.
Transfer the steamed cauliflower to a food processor or bowl. Add the minced garlic, Greek yogurt, remaining teaspoon of olive oil, and a pinch of salt.
Blend or mash the cauliflower until smooth and creamy.
Serve the seared salmon over the garlic mashed cauliflower with the steamed asparagus on the side.