YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over garlic cauliflower mash and steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
5.5 oz Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 tsp Ghee
2 tbsp Unsweetened Almond Milk
1 clove Garlic
PREPARATION
Steam the cauliflower florets and garlic clove until very tender, approximately 10-12 minutes.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of salt and black pepper.
Heat the ghee in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4-5 minutes without moving it to ensure the skin becomes golden and crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches your desired level of doneness.
While the salmon finishes, steam the asparagus spears for 3-4 minutes until they are bright green and tender-crisp.
Drain the steamed cauliflower and garlic, then blend or mash with the unsweetened almond milk until the texture is smooth and creamy.
Plate the cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh squeeze of lemon.