YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Cauliflower Mash
Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus and a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
4.8 ounces Wild Atlantic Salmon
2 cups Cauliflower florets
3.5 ounces Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Place the cauliflower florets in a steamer basket over boiling water and steam for 8-10 minutes until very tender.
While the cauliflower steams, season the salmon fillet with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the skillet skin-side up and sear for 4-5 minutes until a golden crust forms.
Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.
Add the asparagus to the steamer during the last 3-4 minutes of the cauliflower's cooking time until bright green.
Transfer the steamed cauliflower to a blender or food processor and pulse until smooth and creamy, adding a tablespoon of water if needed.
Plate the cauliflower mash, top with the seared salmon, and serve the steamed asparagus alongside with a fresh lemon wedge.