YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Roasted Broccoli and Garlic Mashed Cauliflower
Pan-seared salmon served over creamy garlic mashed cauliflower with a side of oven-roasted broccoli, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
7 ounces Salmon Filet
1.5 cups Broccoli florets
2 cups Cauliflower florets
1 tablespoon Extra Virgin Olive Oil
2 cloves 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, sea salt, and black pepper, then spread them on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.
While the broccoli roasts, steam the cauliflower florets and garlic cloves in a pot with a steamer basket until very soft, about 10-12 minutes.
Drain the steamed cauliflower thoroughly and transfer to a food processor or use a hand masher to blend until smooth and creamy, seasoning with salt and pepper to taste.
Pat the salmon filet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms, then flip and cook for another 3-4 minutes until cooked through.
Plate the garlic mashed cauliflower first, top with the seared salmon, and serve the roasted broccoli on the side with a fresh lemon wedge.