YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
5.5 oz Wild Sockeye Salmon Fillet
2 cups Cauliflower Florets
7 Asparagus Spears
1.5 tsp Ghee
1 tsp Avocado Oil
1 clove Garlic, minced
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.
In the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket to lightly cook.
Transfer the steamed cauliflower to a bowl or food processor, add the ghee and minced garlic, and mash or blend until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon in the hot skillet skin-side up and sear for 3-4 minutes until a golden-brown crust forms.
Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
Serve the seared salmon over the warm cauliflower mash with the steamed asparagus on the side, garnished with a fresh lemon wedge.