YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with steamed asparagus and garlic cauliflower mash, finished with a squeeze of bright zesty lemon.
INGREDIENTS
6.5 oz Salmon Fillet
300 grams Cauliflower florets
134 grams Asparagus spears
10 grams Extra virgin olive oil
2 cloves Garlic
0.5 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place cauliflower florets and peeled garlic cloves in a steamer basket over boiling water and cook for 10 minutes until very soft.
Transfer the steamed cauliflower and garlic to a food processor, adding half the olive oil and a pinch of salt, then blend until completely smooth and creamy.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt and pepper, then place in the skillet skin-side down and sear for 5 minutes until the skin is golden and crisp.
Flip the salmon and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.
Steam the asparagus spears for 4 minutes until they are bright green and tender-crisp.
Spread the garlic cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.