Pan-Seared Salmon with Sweet Potato Mash and Roasted Cauliflower

• 1 piece salmon fillet, skin-on
• 1 piece sweet potato, peeled and cubed
• 1 cup cauliflower florets
• 1 tbsp unsalted butter
• 2 tbsp heavy cream
• 1 tsp maple syrup
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 slice lemon wedge
• 1 pinch microgreens for garnish (optional)

1. 1

   Boil the cubed sweet potato in salted water until fork-tender, about 12 to 15 minutes. Drain well.

2. 2

   Mash the sweet potatoes with unsalted butter, heavy cream, maple syrup, and a pinch of salt until completely smooth and creamy. Keep warm.

3. 3

   Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Roast in an oven preheated to 400°F (200°C) for 15 to 20 minutes until tender and lightly browned.

4. 4

   Pat the salmon fillet dry with paper towels and season both sides with salt and black pepper.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon skin-side down in the hot pan and sear for 4 to 5 minutes until the skin is crispy.

6. 6

   Flip the salmon and cook for an additional 2 to 3 minutes until cooked through to your desired doneness.

7. 7

   To plate, spoon the sweet potato mash onto the center of the dish. Arrange the roasted cauliflower on top, place the seared salmon over the vegetables, garnish with microgreens, and serve with a fresh lemon wedge.

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