YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon with a golden crispy skin, served alongside garlic-infused cauliflower mash and tender steamed asparagus.
INGREDIENTS
9.5 ounces Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Olive Oil
2 cloves Garlic, minced
PREPARATION
Chop the cauliflower into small florets and steam until very soft, approximately 10-12 minutes.
While the cauliflower steams, trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
Drain the steamed cauliflower and mash it thoroughly with the minced garlic and a pinch of salt until it reaches a smooth, creamy consistency.
Plate the garlic cauliflower mash, top with the seared salmon fillet, and serve with the steamed asparagus on the side.