YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared wild salmon served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
9 ounces Wild Sockeye Salmon Fillet
2 cups Cauliflower florets
150 grams Asparagus
1 teaspoon Extra Virgin Olive Oil
0.5 teaspoon Ghee
2 cloves Garlic
PREPARATION
Steam the cauliflower florets and garlic cloves until very tender, about 10 minutes.
Transfer the steamed cauliflower and garlic to a blender or food processor, add the ghee, and pulse until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.
Heat the olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then place it skin-side down in the pan.
Sear the salmon for 4-5 minutes on the skin side until crispy, then flip and cook for another 2-3 minutes until desired doneness.
Plate the cauliflower mash, top with the seared salmon, and serve with the steamed asparagus on the side.