YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared sockeye salmon served over garlic-infused cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.2 oz Sockeye Salmon Fillet
1.5 cups Cauliflower Florets
10 Asparagus Spears
1 clove Garlic
1 tsp Lemon Juice
PREPARATION
Place cauliflower florets and the garlic clove in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
Add the asparagus spears to the steamer during the last 3-4 minutes of cooking until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily.
Transfer the steamed cauliflower and garlic to a bowl or blender and process until smooth and creamy, seasoning with a touch of salt if desired.
Spread the cauliflower mash onto a plate, top with the seared salmon and asparagus, and finish with a fresh squeeze of lemon juice.