YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon served over a creamy garlic cauliflower mash with a side of tender-crisp steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6 oz Atlantic Salmon fillet
2 cups Cauliflower florets
10 Asparagus spears
1 tsp Ghee
2 cloves Garlic
PREPARATION
Cut the cauliflower into small florets and steam them along with the whole garlic cloves for about 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a blender or food processor, seasoning with a pinch of sea salt, and process until a smooth, creamy mash forms.
Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with salt and pepper.
Heat the ghee in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and sear for 4 minutes without moving it to ensure a crispy texture.
Carefully flip the salmon and cook for an additional 2-3 minutes until the center is just opaque.
Spoon the garlic cauliflower mash onto a plate, top with the seared salmon, and arrange the asparagus on the side.