YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served with tender steamed asparagus and creamy garlic-mashed cauliflower, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Avocado Oil
0.5 teaspoon Ghee
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a basket over boiling water until very tender, about 10 to 12 minutes.
While the cauliflower steams, pat the salmon fillet dry with a paper towel and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily.
Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Drain the cauliflower well and mash it using a potato masher or food processor along with the ghee and minced garlic until smooth and creamy.
Plate the crispy salmon alongside the garlic mashed cauliflower and steamed asparagus, serving immediately with a fresh lemon wedge.