YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served over creamy garlic mashed cauliflower with tender steamed asparagus, finished with a squeeze of lemon and a perfectly crispy skin.
INGREDIENTS
6.5 oz Salmon Fillet
2.5 cups Cauliflower Florets
150g Asparagus Spears
2 tsp Extra Virgin Olive Oil
1 tsp Ghee
2 cloves Garlic, minced
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very soft.
While cauliflower steams, trim the woody ends off the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat until shimmering.
Place the salmon in the pan, skin-side down, and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon and cook for another 3-4 minutes until the center is just opaque and the fish flakes easily.
Drain the steamed cauliflower and transfer to a bowl; mash thoroughly with the ghee, minced garlic, and a pinch of salt until creamy.
Plate the garlic mashed cauliflower, top with the seared salmon, and serve the steamed asparagus on the side with an optional lemon wedge.