YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon served over a velvety cauliflower mash with tender steamed asparagus, finished with a bright, zesty squeeze of lemon.
INGREDIENTS
6 ounces Wild Atlantic Salmon Fillet
2.5 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Place cauliflower florets and garlic in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a food processor or blender and process until completely smooth and velvety, seasoning with a pinch of sea salt.
Steam the asparagus spears for 3-5 minutes until bright green and tender-crisp, then set aside.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve with the steamed asparagus on the side.