YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Cauliflower Mash
Pan-seared pink salmon served over creamy cauliflower mash and tender roasted asparagus, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
11.5 ounces Pink Salmon Fillet
200 grams Cauliflower florets
150 grams Asparagus spears
1 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of salt.
Roast the asparagus for 10-12 minutes until tender and slightly charred.
Steam the cauliflower florets until very soft, which usually takes about 8-10 minutes.
Transfer the steamed cauliflower to a blender or food processor with the garlic and salt, processing until completely smooth and creamy.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 4-5 minutes per side until the exterior is golden and the center is cooked through.
Plate the cauliflower mash first, top with the seared salmon and roasted asparagus, and finish with a squeeze of fresh lemon juice.