YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over creamy garlic cauliflower mash with a side of tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5 oz Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 tsp Ghee
1 tbsp Nutritional Yeast
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the asparagus spears with a tiny drop of water or a spritz of oil-free spray and roast for 10-12 minutes until tender.
Steam the cauliflower florets and garlic clove until very soft, about 8-10 minutes.
Drain the cauliflower well and blend with nutritional yeast and half of the ghee until completely smooth and creamy.
Heat the remaining ghee in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then sear for 4-5 minutes per side until the exterior is golden and the inside is just opaque.
Plate the cauliflower mash first, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon wedge.