YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over garlic cauliflower mash and steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 ounces Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
0.5 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Chop the cauliflower into small florets and steam until very tender, about 10-12 minutes.
Place the steamed cauliflower in a blender or food processor with minced garlic and a pinch of sea salt, blending until smooth and creamy.
Trim the woody ends of the asparagus and steam for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season with a light pinch of salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan 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 fish flakes easily with a fork.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.