YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Enjoy a light, flavor-packed dinner featuring a perfectly seared salmon fillet served alongside tender roasted asparagus and a creamy cauliflower mash. This dish balances rich, savory fish with the fresh crunch of asparagus and the subtle, buttery texture of whipped cauliflower, enhanced with a drizzle of olive oil and aromatic garlic.
INGREDIENTS
6 oz Salmon Fillet
5 Asparagus Spears
1 cup Cauliflower florets
2 tsp Olive Oil
1 clove Garlic, minced
Salt & Pepper to taste
1 Lemon Wedge for garnish
PREPARATION
Preheat your oven to 400°F.
Pat the salmon dry with paper towels and season both sides with salt and pepper.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the salmon fillet skin-side down and sear for about 3-4 minutes until a crispy crust forms. Flip the salmon and cook for an additional 3 minutes until just cooked through.
Meanwhile, prepare the asparagus by trimming the tough ends and tossing them in a small bowl with a drizzle of olive oil, salt, pepper, and the minced garlic.
Spread the asparagus on a baking sheet and roast in the preheated oven for about 8-10 minutes until tender and slightly charred.
For the cauliflower mash, steam or boil the cauliflower florets until very tender (about 8 minutes). Drain and transfer to a bowl. Add a pinch of salt and pepper, and a drizzle of olive oil if desired, then mash until smooth.
Plate the seared salmon alongside the roasted asparagus and a serving of cauliflower mash. Garnish the salmon with a squeeze of lemon wedge.
Serve warm and enjoy your nutrient-packed, delicious dinner.