YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served with tender steamed asparagus over a bed of incredibly creamy garlic cauliflower mash.
INGREDIENTS
8 oz Sockeye Salmon Fillet
1 cup Asparagus spears
2 cups Cauliflower florets
1 clove Garlic
1 tsp Extra Virgin Olive Oil
PREPARATION
Steam the cauliflower florets and garlic clove until fork-tender, about 10-12 minutes.
Transfer the steamed cauliflower and garlic to a blender or food processor and pulse until a smooth, creamy mash forms.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan and sear for 4 minutes on the first side to develop a golden crust.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Spread the cauliflower mash onto a plate, top with the seared salmon, and arrange the asparagus on the side.