YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower
Pan-seared sockeye salmon paired with oven-roasted broccoli and creamy garlic-infused cauliflower mash, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Sockeye Salmon
1.5 cups Broccoli florets
2 cups Cauliflower florets
1.25 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half a tablespoon of olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.
While broccoli roasts, steam the cauliflower florets until they are very tender, about 10-12 minutes.
Drain the cauliflower thoroughly and blend or mash with the minced garlic and a teaspoon of olive oil until smooth and creamy.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon with salt and pepper, then sear for 3-4 minutes per side until the skin is crisp and the fish is cooked through.
Plate the salmon over a bed of garlic mashed cauliflower with the roasted broccoli on the side.