YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with creamy garlic-mashed cauliflower and tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
2.5 cups Cauliflower florets
1 cup Asparagus spears
2 cloves Garlic
1 teaspoon Olive Oil
PREPARATION
Place the cauliflower florets and peeled garlic cloves in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a bowl and mash with a fork or immersion blender until smooth, seasoning with a pinch of sea salt and black pepper.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Heat the olive oil in a non-stick skillet over medium-high heat and place the salmon fillet skin-side down.
Sear the salmon for 4-5 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.