YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a squeeze of fresh lemon.
INGREDIENTS
6.5 oz Salmon Fillet
2 cups Cauliflower florets
10 Asparagus spears
1 tbsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Steam the cauliflower florets until they are completely fork-tender.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a heavy skillet over medium-high heat.
Place the salmon in the skillet and sear for 4-5 minutes per side until the skin is crisp and the fish is cooked through.
Steam the asparagus spears for 3-4 minutes until they are vibrant green and tender-crisp.
Place the steamed cauliflower in a blender or food processor with the minced garlic and a pinch of salt, then blend until smooth and velvety.
Plate the cauliflower mash first, top with the seared salmon and asparagus, and serve with a fresh lemon wedge.