YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy garlic cauliflower mash and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Atlantic Salmon fillet
2.5 cups Cauliflower florets
1 cup Asparagus spears
1 tbsp Extra Virgin Olive Oil
1 clove Garlic
Lemon wedge
Sea salt and black pepper to taste
PREPARATION
Steam the cauliflower florets and the garlic clove together until very tender, approximately 10-12 minutes.
Transfer the steamed cauliflower and garlic to a high-speed blender or food processor.
Add half of the olive oil and a pinch of sea salt to the cauliflower, then blend until the texture is completely smooth and creamy.
Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side to develop a golden crust.
Flip the salmon and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve alongside the steamed asparagus with a fresh squeeze of lemon.