By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C). Trim the tough ends off the asparagus, place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat.
Roast the asparagus in the preheated oven for 12-15 minutes until tender-crisp, turning halfway through cooking.
While the asparagus is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and paprika.
Place the salmon fillets in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is just cooked through and easily flakes with a fork. Remove from the skillet and set aside.
In the same skillet, add the ghee or butter (if using), the minced shallot, and the diced bell pepper. Sauté for 2-3 minutes until soft and fragrant.
Add the riced cauliflower to the skillet and season with salt and black pepper. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower is tender. Stir in some fresh dill to taste.
Serve the salmon fillets over the cauliflower rice pilaf, alongside roasted asparagus. Garnish with lemon wedges and additional dill if desired.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Main Course Seafood Healthy recipe is ready in 35 minutes and features salmon fillets, riced cauliflower, bell pepper, diced and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C). Trim the tough ends off the asparagus, place them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and black pepper. Toss to coat.
Roast the asparagus in the preheated oven for 12-15 minutes until tender-crisp, turning halfway through cooking.
While the asparagus is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt, pepper, and paprika.
Place the salmon fillets in the skillet, skin side down, and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for another 3-4 minutes until the salmon is just cooked through and easily flakes with a fork. Remove from the skillet and set aside.
In the same skillet, add the ghee or butter (if using), the minced shallot, and the diced bell pepper. Sauté for 2-3 minutes until soft and fragrant.
Add the riced cauliflower to the skillet and season with salt and black pepper. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower is tender. Stir in some fresh dill to taste.
Serve the salmon fillets over the cauliflower rice pilaf, alongside roasted asparagus. Garnish with lemon wedges and additional dill if desired.
Calories per Serving: 520
Your Rating:
