YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Cauliflower
Pan-seared salmon served over creamy mashed cauliflower and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Ghee
1 tablespoon Lemon Juice
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 5 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket until bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes.
Transfer the steamed cauliflower to a bowl or food processor, add the ghee, and mash or blend until smooth and creamy.
Plate the mashed cauliflower, top with the seared salmon, and serve the asparagus on the side.
Finish the dish with a fresh squeeze of lemon juice over the salmon and vegetables.