YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with a side of tender roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6 oz Wild Coho Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
0.5 tbsp Extra Virgin Olive Oil
1 tsp Ghee
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil, sea salt, and black pepper, then roast for 12 to 15 minutes until tender.
While the asparagus roasts, steam the cauliflower florets until they are very soft and easily pierced with a fork.
Transfer the steamed cauliflower to a blender or food processor with the ghee and minced garlic, blending until smooth and creamy.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes, then flip and cook for another 3 to 4 minutes until the center is just opaque.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the roasted asparagus with a fresh lemon wedge.