YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared sockeye salmon served over a velvety cauliflower mash with tender steamed asparagus and a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Sockeye Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
Add asparagus spears to the steamer during the last 4 minutes of cauliflower cooking time until they are tender-crisp and bright green.
Pat the salmon fillet dry with a paper towel and season both sides with garlic powder, salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place salmon in the skillet skin-side up and sear for 3-4 minutes until a golden crust forms.
Flip the salmon and cook for another 3 minutes or until cooked to your desired level of doneness.
Transfer the steamed cauliflower to a bowl and mash thoroughly with a fork or immersion blender, stirring in half of the lemon juice.
Plate the salmon over the cauliflower mash with the asparagus on the side, finishing the entire dish with the remaining squeeze of lemon juice.