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 squeeze of zesty lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
1.5 cups Cauliflower florets
1 cup Asparagus spears
2 teaspoons Extra Virgin Olive Oil
1 teaspoon Ghee
1 clove Garlic
PREPARATION
Place cauliflower florets and the garlic clove in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a bowl, add the ghee and a pinch of sea salt, then mash with a fork or immersion blender until creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Heat the olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place it in the skillet skin-side up.
Sear the salmon for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve the asparagus on the side with an optional lemon wedge.