YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon served with tender steamed asparagus and creamy garlic mashed cauliflower, finished with a squeeze of zesty lemon.
INGREDIENTS
8 ounces Wild Salmon Fillet
1.5 cups Cauliflower florets
10 Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water until very tender, approximately 10-12 minutes.
While the cauliflower steams, pat the salmon dry and season with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes on the first side until a golden crust forms, then flip and cook for another 3 minutes until cooked through.
Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Drain the steamed cauliflower and place it in a bowl with the minced garlic, mashing with a fork or immersion blender until smooth and creamy.
Serve the seared salmon alongside the garlic mash and steamed asparagus, garnishing with a fresh lemon wedge if desired.