By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
Rinse the asparagus and trim the woody ends. Arrange them on a baking sheet.
Drizzle 1 tablespoon of olive oil over the asparagus, sprinkle with salt, pepper, and minced garlic. Toss to coat evenly.
Roast the asparagus in the preheated oven for 15-20 minutes, or until tender and slightly crispy.
While the asparagus is roasting, cut the cauliflower into florets and place them in a pot of boiling water. Cook for 10-12 minutes, or until tender.
Drain the cauliflower and transfer it to a blender or food processor. Add 1 tablespoon of olive oil, salt, and pepper, and blend until smooth. Adjust seasoning if needed.
Heat a skillet over medium-high heat. Pat the salmon fillets dry with a paper towel, and season with salt and pepper.
Add the salmon fillets to the skillet, skin-side down. Sear for 4-5 minutes, then flip and cook the other side for an additional 3-4 minutes, or until cooked through.
Slice the avocado in half, remove the pit, and scoop the flesh into slices.
Serve the salmon on a plate alongside the cauliflower mash and roasted asparagus. Garnish with fresh parsley, avocado slices, and lemon slices.
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By Thomas McCrary Jr.
This Main Course Dinner Healthy Seafood recipe is ready in 45 minutes and features salmon fillets, cauliflower, avocado and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C).
Rinse the asparagus and trim the woody ends. Arrange them on a baking sheet.
Drizzle 1 tablespoon of olive oil over the asparagus, sprinkle with salt, pepper, and minced garlic. Toss to coat evenly.
Roast the asparagus in the preheated oven for 15-20 minutes, or until tender and slightly crispy.
While the asparagus is roasting, cut the cauliflower into florets and place them in a pot of boiling water. Cook for 10-12 minutes, or until tender.
Drain the cauliflower and transfer it to a blender or food processor. Add 1 tablespoon of olive oil, salt, and pepper, and blend until smooth. Adjust seasoning if needed.
Heat a skillet over medium-high heat. Pat the salmon fillets dry with a paper towel, and season with salt and pepper.
Add the salmon fillets to the skillet, skin-side down. Sear for 4-5 minutes, then flip and cook the other side for an additional 3-4 minutes, or until cooked through.
Slice the avocado in half, remove the pit, and scoop the flesh into slices.
Serve the salmon on a plate alongside the cauliflower mash and roasted asparagus. Garnish with fresh parsley, avocado slices, and lemon slices.
Calories per Serving: 520
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