YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 ounces Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Ghee
1 clove Garlic
PREPARATION
Steam the cauliflower florets until very soft, about 10-12 minutes.
Place the steamed cauliflower in a blender or food processor with minced garlic and a pinch of sea salt, processing until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Season the salmon fillet with sea salt and black pepper on both sides.
Heat the ghee 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 until the skin is golden and crisp.
Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is just cooked through and flaky.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the steamed asparagus alongside with a fresh lemon wedge.