YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 tablespoon Ghee
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10 to 12 minutes.
While the cauliflower is steaming, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat half of the ghee in a cast-iron or non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side down and sear for 4 to 5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Drain the steamed cauliflower and place it in a bowl or food processor with the remaining ghee and minced garlic.
Mash or blend the cauliflower until it reaches a smooth, creamy consistency, seasoning with salt to taste.
Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the steamed asparagus on the side.