YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Garlic Spinach and Cauliflower Mash
Pan-seared salmon served over creamy cauliflower mash and sautéed garlic spinach, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 ounces Pink Salmon Fillet
1.5 cups Cauliflower florets
2 cups Baby Spinach
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.
While cauliflower steams, pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until cooked through and golden.
Remove the salmon from the pan and set aside; in the same pan, add the remaining oil and minced garlic, sautéing for 30 seconds until fragrant.
Add the baby spinach to the pan and toss until just wilted, then remove from heat.
Drain the steamed cauliflower and blend or mash thoroughly with a splash of water or unsweetened almond milk until smooth and creamy.
Plate the cauliflower mash, top with the garlic spinach and the seared salmon, and serve immediately.