YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
8 oz Wild Sockeye Salmon Fillet
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
1 tsp Extra Virgin Olive Oil
0.25 tsp Garlic Powder
Salt and Pepper to taste
Fresh Lemon Wedge
PREPARATION
Place a steamer basket in a large pot with an inch of water and bring to a boil.
Add the cauliflower florets to the basket, cover, and steam for 10-12 minutes until very tender.
Transfer the steamed cauliflower to a food processor or bowl; add garlic powder, salt, and pepper, then blend or mash until smooth and creamy.
While mashing the cauliflower, add the asparagus spears to the steamer basket 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 salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Spread the cauliflower mash onto a plate, top with the seared salmon, and serve the asparagus on the side with a fresh squeeze of lemon juice.