YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
2.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
Transfer the steamed cauliflower to a blender or food processor with one teaspoon of olive oil, minced garlic, and a pinch of salt, then process until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining 1.5 teaspoons 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, then flip and cook for another 3-4 minutes until a golden crust forms.
Plate the creamy cauliflower mash, top with the seared salmon and steamed asparagus, and finish with a fresh squeeze of lemon juice.