YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served with garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 tablespoon Ghee
2 cloves Garlic
0.5 medium Lemon
0.25 teaspoon Sea Salt
PREPARATION
Chop cauliflower into florets and steam for 10-12 minutes until very soft.
Trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Drain the cauliflower well and transfer to a food processor with minced garlic, half the ghee, and sea salt.
Pulse the cauliflower until smooth and creamy then keep warm.
Pat the salmon fillet dry with a paper towel and season with sea salt.
Heat the remaining ghee in a cast-iron skillet over medium-high heat.
Place salmon skin-side down and sear for 4 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until desired doneness is reached.
Serve the salmon over the cauliflower mash with asparagus on the side and a fresh squeeze of lemon juice.