YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over silky garlic-infused cauliflower mash and tender steamed asparagus, finished with a bright squeeze of lemon.
INGREDIENTS
6.8 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.
Add the asparagus spears to the steamer during the last 4-5 minutes of cooking until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
In a small bowl, mash the steamed cauliflower with the minced garlic and the remaining 1/2 teaspoon of olive oil using a fork or immersion blender until smooth.
Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.