YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over garlic-infused cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.8 oz Wild Atlantic Salmon fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1.5 tsp Olive Oil
1 tsp Ghee
1 clove Garlic, minced
PREPARATION
Place cauliflower florets and minced garlic in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a blender or food processor, add the ghee and a pinch of salt, and blend until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp, then set aside.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side down (if applicable) and sear for 4-5 minutes.
Flip the salmon and cook for an additional 2-3 minutes until the internal temperature reaches 145°F and the exterior is golden.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.