YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
2.5 cups Cauliflower florets
100g Asparagus spears
1 tsp Ghee
0.5 tsp Extra Virgin Olive Oil
1 clove Garlic, minced
Sea salt and black pepper to taste
Lemon wedges for serving
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very soft.
While cauliflower cooks, steam the asparagus for 3-5 minutes until bright green and crisp-tender, then set aside.
Transfer the steamed cauliflower to a bowl or food processor and blend with ghee, minced garlic, sea salt, and pepper until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Place salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.