YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Garlic Mash
Pan-seared salmon with a crisp seared skin, served over a creamy garlic cauliflower mash alongside tender roasted broccoli florets.
INGREDIENTS
8 oz Wild Atlantic Salmon
1.5 cups Broccoli Florets
1.5 cups Cauliflower Florets
50g Yukon Gold Potato
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are slightly charred.
Place the potato chunks and cauliflower florets in a pot of boiling water and cook for 10-12 minutes until fork-tender.
Drain the vegetables and mash them together with minced garlic and a splash of cooking water until smooth and creamy.
Season the salmon fillet with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crisp.
Flip the salmon and cook for another 2-3 minutes until your desired level of doneness is reached.
Plate the garlic mash and roasted broccoli alongside the salmon and serve immediately.