YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with garlic mashed cauliflower and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
2 cups Cauliflower florets
10 Asparagus spears
2 teaspoons Ghee
2 Garlic cloves, minced
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
While cauliflower steams, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat one teaspoon of ghee in a stainless steel or cast-iron skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness, then remove from heat.
Add the asparagus to the steamer during the last 4-5 minutes of the cauliflower's cooking time until tender-crisp and bright green.
Transfer the steamed cauliflower to a blender or food processor with the remaining teaspoon of ghee, minced garlic, and a pinch of salt, blending until smooth and creamy.
Plate the salmon over a generous bed of the garlic mashed cauliflower with the steamed asparagus on the side.