YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 teaspoon Ghee
1 teaspoon Avocado Oil
1 clove Garlic
PREPARATION
Steam the cauliflower florets until they are fork-tender and very soft.
Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 125-130°F.
While the salmon rests, mash the steamed cauliflower with ghee, minced garlic, and a pinch of salt until smooth and creamy.
Serve the seared salmon over the garlic cauliflower mash with the steamed asparagus on the side.