YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Garlic Mashed Cauliflower
Enjoy a beautifully balanced dinner featuring a perfectly seared 6-ounce salmon fillet served alongside roasted asparagus spears and a creamy garlic mashed cauliflower. With a delightful mix of textures and a vibrant medley of flavors, this dish is both satisfying and wholesome, perfect for a lean protein-packed meal.
INGREDIENTS
6 oz Salmon Fillet
8 Asparagus Spears
1 cup chopped Cauliflower
2 cloves Garlic
1/4 cup Unsweetened Almond Milk
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Place the asparagus spears on the baking sheet. Drizzle lightly with a small amount of olive oil, season with salt and pepper, and roast in the oven for about 12-15 minutes until tender and slightly crispy.
While the asparagus roasts, steam or boil the cauliflower florets until they are very tender, about 8-10 minutes. Add garlic cloves during the last few minutes of cooking to soften their sharpness.
Drain the cauliflower and garlic, then transfer them to a bowl. Add the almond milk and the olive oil, and mash until smooth and creamy. Season with salt and pepper to taste.
Season the salmon fillet on both sides with salt and pepper. Heat a non-stick skillet over medium-high heat. Sear the salmon, skin-side down if applicable, for about 3-4 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon is just cooked through.
Plate the seared salmon alongside a serving of garlic mashed cauliflower and roasted asparagus. Serve immediately.