By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and place in a pot of boiling water. Cook for about 10-15 minutes until tender.
While the cauliflower is cooking, trim the ends of the asparagus. Toss the asparagus with 1 tablespoon of olive oil, salt, and minced garlic. Place on a baking sheet lined with parchment paper.
Roast the asparagus in the preheated oven for 15-20 minutes until tender and slightly crispy.
Season the salmon fillets with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon fillets, skin-side down, in the skillet. Cook for 4-5 minutes on each side, or until the skin is crispy and the salmon is cooked through.
Once the cauliflower is tender, drain and return to the pot. Add a splash of olive oil, salt, pepper, and mash with a fork or potato masher until smooth. Add a bit of water if needed to reach desired consistency.
Slice the avocado in half, remove the pit, and slice each half into thin slices.
Serve the salmon alongside a portion of cauliflower mash topped with fresh parsley, roasted asparagus, avocado slices, and a lemon slice on the side.
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By Thomas McCrary Jr.
This Main Course Seafood Healthy recipe is ready in 45 minutes and features salmon fillets, cauliflower, avocado and other delicious ingredients. Contains 530 calories total.
Preheat your oven to 400°F (200°C).
Cut the cauliflower into florets and place in a pot of boiling water. Cook for about 10-15 minutes until tender.
While the cauliflower is cooking, trim the ends of the asparagus. Toss the asparagus with 1 tablespoon of olive oil, salt, and minced garlic. Place on a baking sheet lined with parchment paper.
Roast the asparagus in the preheated oven for 15-20 minutes until tender and slightly crispy.
Season the salmon fillets with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
Place the salmon fillets, skin-side down, in the skillet. Cook for 4-5 minutes on each side, or until the skin is crispy and the salmon is cooked through.
Once the cauliflower is tender, drain and return to the pot. Add a splash of olive oil, salt, pepper, and mash with a fork or potato masher until smooth. Add a bit of water if needed to reach desired consistency.
Slice the avocado in half, remove the pit, and slice each half into thin slices.
Serve the salmon alongside a portion of cauliflower mash topped with fresh parsley, roasted asparagus, avocado slices, and a lemon slice on the side.
Calories per Serving: 530
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