YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over creamy cauliflower mash with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
10 ounces Pink Salmon Fillet
1 cup Asparagus spears
1.5 cups Cauliflower florets
1 clove Garlic, minced
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 the cauliflower steaming, add the asparagus spears to the steamer basket and cook until bright green and tender-crisp.
Transfer the steamed cauliflower to a bowl or food processor, add the minced garlic and a pinch of sea salt, and blend until smooth and creamy.
Season the salmon fillet with a touch of salt and pepper, then place it in a hot non-stick skillet over medium-high heat.
Sear the salmon for 4 to 5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the steamed asparagus and a fresh lemon wedge.