YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy garlic cauliflower mash with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.2 ounces Wild Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
1 teaspoon Ghee
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until they are bright green and tender-crisp.
Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, then pulse until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the ghee in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh drizzle of lemon juice.