YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Savor the delicate flavors of a perfectly seared salmon fillet paired with vibrant roasted asparagus and a creamy cauliflower mash accentuated with a hint of olive oil and seasoning. This dish is both light and satisfying, offering a balanced plate that highlights the natural taste and texture of each ingredient.
INGREDIENTS
5 oz Salmon Fillet
6 Asparagus Spears
1 cup Cauliflower Florets
1 tsp Extra-Virgin Olive Oil
Seasonings: Salt, Pepper, Garlic Powder
1 Lemon Wedge
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss the asparagus with a pinch of salt, pepper, and a drizzle of olive oil from the reserved amount, and spread them evenly on the baking sheet.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Meanwhile, steam the cauliflower florets until soft, about 8-10 minutes.
In a small saucepan or blender, combine the steamed cauliflower with the remaining olive oil, salt, pepper, and garlic powder. Blend or mash until smooth to form a creamy mash.
Season the salmon fillet with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down and sear for about 3-4 minutes until a golden crust forms.
Flip the salmon and cook for an additional 2-3 minutes, or until the internal temperature reaches 145°F.
Plate the salmon alongside the roasted asparagus and a serving of cauliflower mash. Squeeze the lemon wedge over the top for a burst of freshness before serving.