YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Lemon-Garlic Cauliflower Mash
Pan-seared salmon served over a creamy lemon-garlic cauliflower mash with tender roasted asparagus, finished with a bright and zesty citrus squeeze.
INGREDIENTS
6 ounces Salmon Fillet
300 grams Cauliflower florets
150 grams Asparagus spears
1.5 tablespoons Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus with half a tablespoon of olive oil, salt, and pepper, then roast for 12-15 minutes until tender-crisp.
Steam the cauliflower florets until very soft, about 10-12 minutes.
Drain the cauliflower well and blend or mash with the minced garlic, lemon juice, and half a tablespoon of olive oil until smooth and creamy.
Season the salmon fillet with salt and pepper.
Heat the remaining half tablespoon of 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 desired doneness is reached.
Plate the salmon over a generous bed of cauliflower mash with the roasted asparagus on the side.