By Thomas McCrary Jr.
Preheat the oven to 400°F (200°C).
Trim the woody ends off the asparagus and place them in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil, add the minced garlic, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the asparagus in the preheated oven for about 15 minutes, or until tender and slightly crisp.
Meanwhile, cut the cauliflower into florets and steam until tender, about 10 minutes. Once cooked, blend the cauliflower in a food processor until smooth. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt. Blend again until creamy.
Heat a non-stick pan over medium-high heat. Pat the salmon fillets dry with a paper towel, then season with the remaining salt and pepper. Place in the hot pan flesh side down.
Cook the salmon for about 4 minutes on the first side, then flip and cook for an additional 3-4 minutes or until it's cooked to your desired level of doneness.
Remove the avocado pit and gently slice. Set aside.
To serve, place a portion of cauliflower mash on each plate. Top with a salmon fillet and arrange the roasted asparagus on the side. Add avocado slices to each plate.
Garnish with fresh parsley and a slice of lemon. Serve immediately.
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By Thomas McCrary Jr.
This Main Course Fish Gluten-Free Healthy recipe is ready in 40 minutes and features salmon fillets, cauliflower, avocado and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 400°F (200°C).
Trim the woody ends off the asparagus and place them in a single layer on a baking sheet. Drizzle with 1 tablespoon of olive oil, add the minced garlic, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the asparagus in the preheated oven for about 15 minutes, or until tender and slightly crisp.
Meanwhile, cut the cauliflower into florets and steam until tender, about 10 minutes. Once cooked, blend the cauliflower in a food processor until smooth. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt. Blend again until creamy.
Heat a non-stick pan over medium-high heat. Pat the salmon fillets dry with a paper towel, then season with the remaining salt and pepper. Place in the hot pan flesh side down.
Cook the salmon for about 4 minutes on the first side, then flip and cook for an additional 3-4 minutes or until it's cooked to your desired level of doneness.
Remove the avocado pit and gently slice. Set aside.
To serve, place a portion of cauliflower mash on each plate. Top with a salmon fillet and arrange the roasted asparagus on the side. Add avocado slices to each plate.
Garnish with fresh parsley and a slice of lemon. Serve immediately.
Calories per Serving: 550
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