YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Cauliflower Mash
Pan-seared salmon served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Salmon Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
2 tsp Extra Virgin Olive Oil
2 cloves Garlic
PREPARATION
Bring a pot of water to a boil and steam the cauliflower florets until very tender, about 10 to 12 minutes.
While cauliflower steams, trim the woody ends off the asparagus and steam them in a separate basket for 4 to 5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 to 5 minutes until crispy.
Flip the salmon and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Drain the steamed cauliflower and place it in a food processor with the remaining teaspoon of olive oil, minced garlic, and a pinch of salt.
Process the cauliflower until it reaches a smooth, mash-like consistency.
Plate the garlic cauliflower mash first, top with the seared salmon, and serve the steamed asparagus on the side with a fresh lemon wedge.