Name: Pan-Seared Citrus Salmon with Spring Pea & Lemon Cauliflower "Risotto"
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Contemporary Mediterranean
Ingredients: 340 g (2 fillets, 170 g / 6 oz each) Salmon fillets, skin-on; 2 tbsp (30 ml) Extra-virgin olive oil (for cauliflower); 2 tsp (10 ml) Extra-virgin olive oil (for salmon); 2 tsp (10 ml) Ghee or avocado oil (for searing); 400 g (about 3 cups) Cauliflower, riced (fresh or frozen, thawed); 150 g (about 1 cup) Fresh shelled peas (or thawed frozen peas); 30 g (about 1/2 small) Shallot, finely diced; 2 small cloves (about 6 g) Garlic, minced; 2 tbsp (about 30 ml) Lemon juice; 1 tsp (from 1 lemon) Lemon zest; 2 tbsp Fresh dill, chopped (or parsley); 2 tsp, rinsed Capers (optional); 2 pinches Red pepper flakes (optional); 40 g (small handfuls) Microgreens or pea shoots, for garnish

More recipes like this

Grilled Citrus-Herb Salmon with Garlic Lemon Rice
Pan-Seared Lemon-Dill Steelhead Trout with Warm Spring-Pea & Asparagus Quinoa Salad
Citrus-Miso Pan-Seared Salmon with Buckwheat Soba and Sugar Snap Pea Stir
Charred Citrus-Grilled Sea Bass with Spring Herb Salsa Verde & Saffron Cauliflower Rice
Miso-Citrus Pan-Seared Salmon with Sesame Bok Choy and Black (Forbidden) Rice
Pan-Seared Lemon-Caper Cod with Herbed Moroccan-Style Couscous & Spring Pea Shoots
Browse all recipes →