YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared sockeye salmon served over creamy garlic cauliflower mash with tender roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
8.2 ounces Sockeye Salmon Fillet
1.5 cups Cauliflower Florets
6 spears Asparagus
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 10-12 minutes until tender.
Steam the cauliflower florets in a steamer basket over boiling water for 8-10 minutes until very soft.
Transfer the steamed cauliflower to a blender or food processor with the minced garlic and pulse until smooth and creamy.
Pat the salmon fillet completely dry with a paper towel and season with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crisp finish.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is just opaque and flakes easily.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the roasted asparagus on the side.