YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over garlic-infused cauliflower mash and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 oz Wild Atlantic Salmon Fillet
350g Cauliflower Florets
1 cup Asparagus Spears
1 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tsp Fresh Lemon Juice
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
In the last 4 minutes of steaming the cauliflower, add the asparagus spears to the steamer basket and cook until bright green and crisp-tender.
Transfer the steamed cauliflower to a bowl or food processor; add minced garlic, half of the olive oil, salt, and pepper, then mash or pulse until smooth.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 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 the internal temperature reaches 145°F and the fish flakes easily with a fork.
Plate the garlic cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.