YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic cauliflower mash with a side of tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Wild Salmon Filet
2 cups Cauliflower Florets
1 cup Asparagus spears
1 tablespoon Ghee
2 cloves Garlic, minced
PREPARATION
Place cauliflower florets in a steamer basket over boiling water and cook until very tender, about 10-12 minutes.
During the last 4 minutes of cauliflower steaming, add the asparagus spears to the steamer basket until they are bright green and tender-crisp.
Transfer the steamed cauliflower to a blender or food processor with the minced garlic, half of the ghee, and a pinch of salt, then process until smooth and creamy.
Pat the salmon filet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining ghee in a cast-iron skillet over medium-high heat.
Place the salmon skin-side up in the skillet and sear for 4 minutes until a golden-brown crust forms.
Flip the salmon and cook for another 3-4 minutes until the internal temperature reaches 145 degrees Fahrenheit and the skin is crispy.
Plate the garlic cauliflower mash, top with the seared salmon, and serve alongside the steamed asparagus with a fresh lemon wedge.