YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over a creamy cauliflower purée with tender steamed asparagus, finished with a squeeze of bright lemon and a buttery ghee finish.
INGREDIENTS
7.2 oz Salmon Fillet
1.5 cups Cauliflower Florets
10 spears Asparagus
0.5 tsp Ghee
1 tsp Lemon Juice
PREPARATION
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
Transfer the steamed cauliflower to a high-speed blender or food processor and blend with a pinch of sea salt until it reaches a smooth, velvety consistency.
Steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and cracked black pepper.
Heat the ghee in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the salmon in the skillet skin-side up and sear for 4 minutes without moving it to develop a golden crust.
Flip the salmon carefully and cook for another 3 to 4 minutes until the exterior is crisp and the center is just opaque.
Spread the warm cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus alongside with a fresh squeeze of lemon juice.