YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
5 ounces Wild Atlantic Salmon
150 grams Cauliflower florets
100 grams Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.
While cauliflower steams, trim the woody ends off the asparagus and set aside.
Transfer the steamed cauliflower to a blender or food processor and pulse until smooth and creamy, seasoning with a pinch of salt.
Steam the asparagus spears for 3-5 minutes until tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon and greens.