YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Mashed Cauliflower
Pan-seared sockeye salmon served with creamy mashed cauliflower and steamed asparagus, finished with a drizzle of zesty lemon.
INGREDIENTS
9 ounces Wild Sockeye Salmon Fillet
2 cups Cauliflower Florets
1 cup Asparagus Spears
2 teaspoons Ghee
1 tablespoon Fresh Lemon Juice
PREPARATION
Steam the cauliflower florets until they are very fork-tender, then drain thoroughly to remove excess moisture.
Mash the steamed cauliflower with one teaspoon of ghee and a pinch of salt until the texture is smooth and creamy.
Steam the asparagus spears for approximately 3 to 5 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining teaspoon of ghee in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden crust forms.
Flip the salmon and cook for an additional 3 minutes or until the fish flakes easily with a fork.
Serve the seared salmon alongside the cauliflower mash and asparagus, finishing the dish with a fresh squeeze of lemon juice.