YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon served over a bed of garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 ounces Wild Atlantic Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
1 tablespoon Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until they are very fork-tender, about 10 to 12 minutes.
While the cauliflower steams, trim the woody ends from the asparagus and steam them in a separate basket for 4 to 5 minutes until they are bright green and crisp-tender.
Transfer the cooked cauliflower to a food processor or blender along with the minced garlic, half of the olive oil, and a pinch of salt and pepper.
Pulse the cauliflower mixture until it reaches a smooth, creamy consistency similar to mashed potatoes.
Pat the salmon fillet dry with a paper towel and season both sides generously with salt and black pepper.
Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 to 5 minutes per side, or until the exterior is golden and crisp and the internal temperature reaches your desired level of doneness.
Spoon the garlic cauliflower mash onto a plate, place the seared salmon on top, and serve alongside the steamed asparagus.