YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over creamy garlic cauliflower mash with roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Salmon Fillet
1.5 cups Asparagus spears
1.5 cups Cauliflower florets
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, seasoning lightly with sea salt and black pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for about 10 minutes until very soft.
Transfer the steamed cauliflower to a food processor or blender and pulse with a pinch of salt and optional garlic until silky smooth.
Heat a high-quality non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the pan skin-side down.
Sear the salmon for 4-5 minutes per side until the exterior is crisp and the center is cooked to your preference.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus on the side.