YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a garlic-infused cauliflower mash with steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, blending until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.