YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
0.5 teaspoon Olive Oil
1 clove Garlic
Fresh lemon wedges for serving
PREPARATION
Steam the cauliflower florets until they are very tender and easily pierced with a fork.
While the cauliflower steams, place the asparagus in a steamer basket for 3-5 minutes until bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4 minutes on the first side to develop a golden crust.
Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145 degrees Fahrenheit.
Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a tablespoon of water, blending until smooth and velvety.
Plate the cauliflower mash first, top with the seared salmon, and serve the asparagus on the side with a fresh lemon wedge.