YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Garlic Cauliflower Mash
Pan-seared salmon served over a creamy garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.8 oz Wild Atlantic Salmon Fillet
2 cups Cauliflower florets
10 spears Asparagus
1.5 tsp Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Toss asparagus with half a teaspoon of olive oil and a pinch of sea salt, then roast until tender.
Steam cauliflower florets until very soft and easily pierced with a fork.
Transfer steamed cauliflower to a blender or food processor with minced garlic and blend until velvety smooth.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then sear until the skin is perfectly crisp and the flesh is flaky.
Spoon the garlic mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus.