YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared wild sockeye salmon served over a velvety cauliflower mash with tender roasted asparagus and a squeeze of bright, zesty lemon.
INGREDIENTS
8 oz Wild Sockeye Salmon Fillet
1.1 cups Asparagus spears
2.5 cups Cauliflower florets
1 tsp Extra Virgin Olive Oil
1 clove Garlic
Sea salt and black pepper to taste
Fresh lemon wedge
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper on the baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, steam the cauliflower florets until they are very soft, about 8-10 minutes.
Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of salt, then blend until completely smooth and velvety.
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 pan skin-side down and sear for 4 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 145°F.
Spoon the cauliflower mash onto a plate, top with the seared salmon, and serve the roasted asparagus on the side with a fresh lemon squeeze.