YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared salmon fillet served over a garlic cauliflower mash with a side of steamed asparagus and a touch of silky ghee.
INGREDIENTS
8.8 ounces Salmon Fillet
1 cup Asparagus
1 cup Cauliflower florets
1 teaspoon Olive Oil
1 teaspoon Ghee
1 clove Garlic
PREPARATION
Steam the cauliflower florets in a basket over boiling water until very tender, approximately 10 to 12 minutes.
Add the asparagus to the steamer during the last 4 minutes of cooking until they are bright green and tender-crisp.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2 to 3 minutes until the internal temperature reaches your desired level of doneness.
Transfer the steamed cauliflower to a blender or food processor along with the ghee and garlic, then blend until completely smooth and creamy.
Plate the silky cauliflower mash first, top it with the seared salmon, and serve the steamed asparagus alongside.