YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared sockeye salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.5 teaspoon Garlic Powder
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
During the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to cook until tender-crisp.
Transfer the steamed cauliflower to a food processor or bowl and blend with garlic powder and a pinch of sea salt until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season with 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 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 2-3 minutes until cooked through to your preference.
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.