YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon and steamed asparagus served over garlic mashed cauliflower, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Olive Oil
1 teaspoon Ghee
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.
Transfer the steamed cauliflower to a food processor or bowl and blend with the ghee, minced garlic, and a pinch of sea salt until smooth and creamy.
Steam the asparagus spears for 4-5 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 salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4-5 minutes per side, or until the internal temperature reaches 145°F and the exterior is golden.
Serve the seared salmon over a bed of garlic mashed cauliflower with the steamed asparagus on the side, garnished with a fresh lemon wedge.