YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Broccoli and Garlic Mashed Cauliflower
Pan-seared salmon served with oven-roasted broccoli and garlic cauliflower mash, finished with a squeeze of bright lemon.
INGREDIENTS
7 ounces Wild Salmon Fillet
1.5 cups Broccoli Florets
1.5 cups Cauliflower Florets
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Preheat your oven to 400°F.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly crispy.
While broccoli roasts, steam the cauliflower florets in a pot with a small amount of water until very soft, about 10 minutes.
Drain the cauliflower thoroughly and mash with minced garlic and sea salt until smooth and creamy.
Season the salmon fillet with salt and pepper on both sides.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
Plate the salmon over a generous bed of garlic cauliflower mash with the roasted broccoli on the side.