YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Pan-seared wild salmon served over garlic cauliflower mash with roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
Steam the cauliflower florets until very soft, about 10 minutes.
Transfer steamed cauliflower to a food processor with minced garlic and a pinch of salt, blending until smooth and creamy.
Season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus and a fresh lemon wedge.