YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon fillet served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6 ounces Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
1.5 teaspoons Avocado Oil
1 teaspoon Ghee
2 cloves Garlic
PREPARATION
Steam the cauliflower florets until they are very tender, which usually takes about 10 to 12 minutes.
Trim the woody ends off the asparagus spears and steam them for 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4 minutes without moving it to ensure a crisp finish.
Flip the salmon carefully and cook for another 3 minutes or until it reaches your desired level of doneness.
While the salmon finishes, drain the steamed cauliflower and place it in a blender or food processor.
Add the ghee and minced garlic to the cauliflower and blend until the texture is smooth and creamy.
Plate the garlic cauliflower mash first, top it with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.