YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared wild salmon served over a velvety garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of fresh lemon.
INGREDIENTS
10 ounces Wild Salmon Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Steam the cauliflower florets and garlic cloves together until very soft, approximately 10-12 minutes.
Drain the cauliflower and garlic thoroughly, then mash or blend until the texture is smooth and velvety, seasoning with salt and pepper to taste.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Plate the cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.