YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over a creamy cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6.5 ounces Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
1 teaspoon Olive Oil
1 tablespoon Nutritional Yeast
1 clove Garlic
1 wedge Lemon
PREPARATION
Place the cauliflower florets and peeled garlic clove in a steamer basket over boiling water and steam for 10-12 minutes until very tender.
Add the asparagus spears to the steamer for the last 4-5 minutes of cooking until they are bright green and crisp-tender.
Transfer the steamed cauliflower and garlic to a bowl or food processor, add the nutritional yeast, 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 sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side down (if applicable) and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until desired doneness.
Serve the seared salmon over the cauliflower mash with the asparagus on the side, finishing with a fresh squeeze of lemon juice.