YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared wild sockeye salmon served over a creamy garlic cauliflower mash with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Sockeye Salmon
3 cups Cauliflower florets
1.5 cups Asparagus spears
1 tsp Olive Oil
1 tsp Ghee
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10 to 12 minutes.
During the last 5 minutes of cauliflower steaming, add the asparagus spears to the steamer basket and cook until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.
Transfer the steamed cauliflower to a blender or food processor, adding the ghee, minced garlic, and a splash of water or unsweetened almond milk if needed.
Pulse until the cauliflower reaches a smooth, creamy mash consistency.
Plate the cauliflower mash first, top with the seared salmon fillet, and arrange the steamed asparagus on the side.
Serve immediately with a fresh lemon wedge for a bright finishing touch.