YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over a bed of creamy garlic mashed cauliflower with tender steamed asparagus and a bright squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
300 grams Cauliflower florets
150 grams Asparagus spears
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Nutritional Yeast
1 clove Garlic
PREPARATION
Steam the cauliflower florets until they are fork-tender and easily pierced.
Transfer the steamed cauliflower to a food processor along with the garlic, nutritional yeast, and half of the olive oil, then blend until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
While the salmon finishes, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
Plate the garlic mashed cauliflower, top with the pan-seared salmon, and serve alongside the steamed asparagus with an optional lemon wedge.