YOUR SOLIN GENERATED RECIPE
Seared Salmon with Roasted Broccoli and Garlic Mashed Cauliflower
Pan-seared wild salmon served with crispy roasted broccoli and a velvety garlic cauliflower mash, finished with a bright squeeze of lemon.
INGREDIENTS
6 oz Wild Atlantic Salmon fillet
1.5 cups Broccoli florets
3 cups Cauliflower florets
0.75 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tsp Fresh Lemon Juice
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 and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are crispy.
While the broccoli roasts, steam the cauliflower florets in a steamer basket over boiling water until they are very tender, about 10-12 minutes.
Drain the cauliflower thoroughly and place it in a food processor or blender with the minced garlic and a touch of salt, blending until smooth and creamy.
Pat the salmon fillet dry with a paper towel and season 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 down and sear for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is cooked through to your liking.
Plate the salmon alongside the garlic cauliflower mash and roasted broccoli, finishing the fish with a squeeze of fresh lemon juice.