YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic mashed cauliflower with a side of tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 clove Garlic
Fresh lemon juice to taste
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
While cauliflower steams, trim the woody ends off the asparagus and steam them for 3-5 minutes until bright green and tender-crisp.
Transfer the steamed cauliflower to a bowl or food processor, add minced garlic and a pinch of salt, and mash or blend until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is crispy.
Flip the salmon and cook for another 2-3 minutes until the fish is cooked through to your preference.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.