YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower purée with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.7 ounces Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
2 teaspoons Ghee
1 clove Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.
While the cauliflower steams, season the salmon fillet with sea salt and black pepper.
Heat one teaspoon of ghee in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the skillet and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and continue cooking for another 3-4 minutes until the fish is opaque and flakes easily.
Steam the asparagus for 3-5 minutes until they are bright green and tender-crisp.
Drain the cauliflower and place it in a blender or food processor with the remaining teaspoon of ghee and the minced garlic.
Blend the cauliflower until it reaches a smooth, creamy consistency.
Plate the cauliflower mash, top with the seared salmon, and serve the steamed asparagus on the side.