YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Garlic Mashed Cauliflower
Pan-seared wild salmon served over creamy garlic-infused cauliflower mash with a side of oven-roasted broccoli florets and a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
2 cups Broccoli Florets
2 cups Cauliflower Florets
2 teaspoons Extra Virgin Olive Oil
1 teaspoon Ghee
2 cloves Fresh Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast for 15 to 20 minutes until the edges are crispy.
Steam the cauliflower florets in a pot with a small amount of water until they are fork-tender, about 8 to 10 minutes.
Drain the cauliflower thoroughly and blend or mash it with the ghee, minced garlic, salt, and pepper until it reaches a smooth consistency.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crisp.
Flip the salmon carefully and cook for another 2 to 3 minutes until it is cooked through to your preference.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve with the roasted broccoli and a fresh lemon wedge.