YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with creamy garlic-mashed cauliflower and tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
2.5 cups Cauliflower Florets
10 spears Asparagus
2 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket until they are bright green and crisp-tender.
Transfer the steamed cauliflower to a bowl or food processor; add minced garlic and 1 teaspoon of olive oil, then mash or blend until creamy and smooth.
Pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked to your preference.
Serve the seared salmon alongside the garlic mashed cauliflower and steamed asparagus.