YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower mash with tender-crisp steamed asparagus, finished with a squeeze of fresh lemon.
INGREDIENTS
7 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
1.5 teaspoons Avocado Oil
1 teaspoon Ghee
1 clove Garlic, minced
PREPARATION
Steam the cauliflower florets for 10-12 minutes until very soft and easily pierced with a fork.
While cauliflower steams, place asparagus in a steamer basket for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and cracked black pepper.
Heat avocado oil in a cast-iron skillet over medium-high heat and sear the salmon skin-side up for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Drain the steamed cauliflower well and blend or mash with ghee and minced garlic until smooth and creamy.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.