YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy garlic cauliflower mash with a side of tender-crisp steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 oz Wild Atlantic Salmon fillet
2 cups Cauliflower florets
1 cup Asparagus spears
0.5 tsp Olive Oil
1 clove Garlic
Salt and black pepper to taste
Fresh lemon wedge
PREPARATION
Place the cauliflower florets and garlic clove in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
While cauliflower is steaming, trim the woody ends off the asparagus and set aside.
Transfer the steamed cauliflower and garlic to a food processor or use a hand masher to blend until smooth, seasoning with a pinch of salt and pepper.
Steam the asparagus for 3-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.