YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a bed of garlic-infused cauliflower mash and steamed asparagus, finished with a bright and zesty lemon squeeze.
INGREDIENTS
6.5 ounces Wild Salmon Fillet
2.5 cups Cauliflower florets
10 spears Asparagus
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very fork-tender, about 10 to 12 minutes.
Transfer the steamed cauliflower to a high-speed blender or food processor along with the garlic clove and a pinch of sea salt, blending until completely smooth and creamy.
Steam the asparagus spears for 3 to 5 minutes until they are bright green and just tender to the touch.
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 medium non-stick skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crisp and golden.
Carefully flip the salmon and cook for another 2 to 3 minutes until the fish is cooked through to your preference.
Spread the warm cauliflower mash onto a plate, top with the seared salmon fillet, and serve with the steamed asparagus on the side.