YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Steamed Asparagus and Cauliflower Mash
Crispy-skinned salmon fillet served over a creamy cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8.5 oz Wild Atlantic Salmon Fillet
1 cup Cauliflower florets
1 cup Asparagus spears
0.5 tsp Ghee
1 tbsp Fresh Lemon juice
0.25 tsp Garlic powder
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
Transfer steamed cauliflower to a bowl and mash thoroughly with garlic powder and a pinch of salt until smooth and creamy.
Steam the asparagus spears for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season the skin side with sea salt.
Heat ghee in a non-stick skillet over medium-high heat.
Place salmon skin-side down in the hot pan and press gently with a spatula for 30 seconds to ensure even contact.
Sear for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes.
Plate the cauliflower mash and asparagus alongside the salmon and finish with a fresh squeeze of lemon juice.