YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic-mashed cauliflower with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon fillet
2.5 cups Cauliflower florets
1 cup Asparagus spears, trimmed
1 tsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.
While the cauliflower cooks, steam the asparagus spears for 4-5 minutes until bright green and tender-crisp, then set aside.
Pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until golden and cooked through.
Drain the steamed cauliflower and transfer to a bowl or food processor with the minced garlic.
Mash or pulse the cauliflower until it reaches a smooth, creamy consistency, seasoning with salt to taste.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve with the steamed asparagus on the side.