YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served with creamy cauliflower mash and tender steamed asparagus, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
6 oz Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 tsp Olive Oil
1 tsp Ghee
1 clove Garlic
1 wedge Lemon
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.
Add the asparagus spears to the steamer for the last 4-5 minutes of cooking until they are bright green and tender-crisp.
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 minutes without moving it to ensure a crispy texture.
Flip the salmon carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Transfer the steamed cauliflower to a blender or food processor with the ghee and minced garlic, blending until completely smooth and creamy.
Plate the cauliflower mash first, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.