YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over a bed of creamy garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.7 oz Salmon Fillet
1.5 cups Cauliflower florets
0.75 cup Asparagus spears
1 tsp Avocado Oil
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Steam the cauliflower florets until they are very tender, approximately 10-12 minutes.
Toss the asparagus spears with half of the avocado oil and a pinch of sea salt, then roast in the oven for 10 minutes until tender-crisp.
Place the steamed cauliflower in a blender or food processor with the minced garlic and pulse until a smooth, creamy mash forms.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then sear skin-side down for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 2-3 minutes until the internal temperature reaches 145°F.
Plate the cauliflower mash first, top with the roasted asparagus, and place the salmon fillet on top.
Drizzle the entire dish with fresh lemon juice before serving.