YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
8 oz Wild Atlantic Salmon
2.5 cups Cauliflower florets
1 cup Asparagus spears
1 tsp Extra Virgin Olive Oil
1 clove Garlic
1 tbsp Lemon juice
PREPARATION
Steam the cauliflower florets and garlic clove in a steamer basket over boiling water for 10-12 minutes until very tender.
While cauliflower steams, place asparagus in the same steamer basket for the final 4-5 minutes of cooking until bright green and tender-crisp.
Transfer the steamed cauliflower and garlic to a blender or food processor and pulse until smooth and creamy, seasoning with a pinch of sea salt.
Pat the salmon filet 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 skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh drizzle of lemon juice.