YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over garlic-infused cauliflower mash and tender roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
9.7 ounces Salmon Fillet
100 grams Asparagus
100 grams Cauliflower florets
2 teaspoons Lemon juice
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Snap the woody ends off the asparagus and mist with a high-quality olive oil spray, seasoning with sea salt and black pepper.
Roast the asparagus for 12 minutes until tender-crisp and slightly charred.
Steam the cauliflower florets until they are fork-tender, then blend or mash with minced garlic and a pinch of salt until smooth.
Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
Heat a large non-stick skillet over medium-high heat and lightly coat with oil spray.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the middle is just opaque.
Plate the salmon atop a generous portion of cauliflower mash with the roasted asparagus on the side, finishing with a bright squeeze of lemon.