YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared wild salmon served with steamed asparagus and a velvety garlic cauliflower mash, finished with a bright squeeze of fresh lemon.
INGREDIENTS
6.5 oz Wild Sockeye Salmon
2 cups Cauliflower florets
1 cup Asparagus spears
1.5 tsp Ghee
1 tsp Avocado Oil
2 cloves Garlic
Salt and Pepper to taste
0.5 Lemon
PREPARATION
Steam the cauliflower florets until very tender, about 10-12 minutes.
While cauliflower steams, trim the woody ends off the asparagus and steam for 3-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat the avocado oil in a stainless steel or cast iron skillet over medium-high heat.
Place the salmon in the hot skillet and sear for 4-5 minutes per side until the edges are golden and the fish is cooked through.
Drain the steamed cauliflower and transfer to a blender or food processor with the ghee, minced garlic, salt, and pepper.
Process the cauliflower until it reaches a velvety, smooth consistency.
Plate the garlic cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.