YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared salmon fillet served with tender steamed asparagus and creamy garlic-infused cauliflower mash, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Salmon Fillet
250 grams Cauliflower Florets
150 grams Asparagus Spears
1.5 teaspoons Ghee
1 teaspoon Avocado Oil
2 cloves Garlic
PREPARATION
Chop cauliflower into small florets and steam with the garlic cloves until very tender, about 10-12 minutes.
Drain the cauliflower and garlic thoroughly, then mash or blend with ghee and a pinch of salt until smooth and creamy.
While cauliflower steams, trim the woody ends of the asparagus and steam for 4-5 minutes until bright green and tender-crisp.
Pat the salmon fillet dry with a paper towel and season both sides with salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes.
Flip the salmon carefully and cook for another 3 minutes until the exterior is golden and the center is just opaque.
Plate the garlic cauliflower mash and asparagus alongside the salmon, finishing with a fresh squeeze of lemon juice.