YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Asparagus and Cauliflower Mash
Pan-seared salmon served over a silky cauliflower mash with roasted asparagus, finished with a bright squeeze of lemon for a refreshing zing.
INGREDIENTS
6 ounces Salmon Fillet
2.5 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
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 and a pinch of sea salt.
Roast the asparagus for 12-15 minutes until tender and slightly browned.
While the asparagus roasts, steam the cauliflower florets until they are very soft and easily pierced with a fork.
Transfer the steamed cauliflower to a high-speed blender or food processor with the garlic and lemon juice, pureeing until completely silky.
Season the salmon fillet with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Spoon the cauliflower mash onto the center of a plate, top with the seared salmon, and serve with the roasted asparagus on the side.