By JLuke Morris
Preheat your oven to 400°F (200°C).
Trim the woody ends of the asparagus spears and place them on a baking sheet along with the cauliflower florets.
Drizzle 0.5 tbsp of olive oil over the asparagus and cauliflower. Add a pinch of salt and pepper, then toss to coat evenly. Roast in the preheated oven for 15-20 minutes until tender and slightly browned.
While the vegetables are roasting, heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
Season the salmon fillet on both sides with a pinch of salt and pepper.
Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes.
Meanwhile, in a small pot, bring a cup of water to a boil. Add the cauliflower florets and the peeled garlic clove. Cook until cauliflower is tender, about 10 minutes.
Drain the cauliflower and garlic, then mash with a fork or blend for a smooth consistency. Season with a pinch of salt and pepper, and a squeeze of lemon juice from the lemon wedge.
Serve the roasted asparagus alongside the salmon and a generous scoop of cauliflower mash. Garnish with additional lemon wedges if desired.
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This Main Course Seafood Healthy recipe is ready in 30 minutes and features salmon fillet, asparagus, cauliflower florets and other delicious ingredients. Contains 400 calories total.
Preheat your oven to 400°F (200°C).
Trim the woody ends of the asparagus spears and place them on a baking sheet along with the cauliflower florets.
Drizzle 0.5 tbsp of olive oil over the asparagus and cauliflower. Add a pinch of salt and pepper, then toss to coat evenly. Roast in the preheated oven for 15-20 minutes until tender and slightly browned.
While the vegetables are roasting, heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat.
Season the salmon fillet on both sides with a pinch of salt and pepper.
Place the salmon in the skillet, skin-side down, and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest for a few minutes.
Meanwhile, in a small pot, bring a cup of water to a boil. Add the cauliflower florets and the peeled garlic clove. Cook until cauliflower is tender, about 10 minutes.
Drain the cauliflower and garlic, then mash with a fork or blend for a smooth consistency. Season with a pinch of salt and pepper, and a squeeze of lemon juice from the lemon wedge.
Serve the roasted asparagus alongside the salmon and a generous scoop of cauliflower mash. Garnish with additional lemon wedges if desired.
Calories per Serving: 400
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