By Thomas McCrary Jr.
Preheat oven to 400°F (200°C).
Break the cauliflower into florets and boil them in a pot of salted water until tender, about 10-12 minutes. Drain well.
While the cauliflower is cooking, prepare the asparagus by cutting off the tough ends. Toss the asparagus with 1 tbsp olive oil, minced garlic, and a pinch of salt. Place on a baking sheet.
Roast asparagus in the oven for 15-18 minutes, until tender and slightly crispy.
Heat a non-stick skillet over medium-high heat and add 1 tbsp olive oil. Season the salmon fillets with salt and pepper.
Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes per side, or until cooked to your liking. Remove from heat and let rest.
While the salmon cooks, mash the drained cauliflower with a fork or potato masher. Add a sprinkle of salt and pepper to taste.
Dice the avocado and mix it gently with the mashed cauliflower. Adjust seasoning if necessary.
Serve the salmon fillets with a portion of cauliflower mash and roasted asparagus. Garnish with fresh parsley and a lemon slice on each salmon fillet.
How did this recipe turn out? Let others know!
to rate this recipe
By Thomas McCrary Jr.
This Dinner Seafood Vegetarian Sides recipe is ready in 45 minutes and features salmon fillets, cauliflower, asparagus and other delicious ingredients. Contains 520 calories total.
Preheat oven to 400°F (200°C).
Break the cauliflower into florets and boil them in a pot of salted water until tender, about 10-12 minutes. Drain well.
While the cauliflower is cooking, prepare the asparagus by cutting off the tough ends. Toss the asparagus with 1 tbsp olive oil, minced garlic, and a pinch of salt. Place on a baking sheet.
Roast asparagus in the oven for 15-18 minutes, until tender and slightly crispy.
Heat a non-stick skillet over medium-high heat and add 1 tbsp olive oil. Season the salmon fillets with salt and pepper.
Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes per side, or until cooked to your liking. Remove from heat and let rest.
While the salmon cooks, mash the drained cauliflower with a fork or potato masher. Add a sprinkle of salt and pepper to taste.
Dice the avocado and mix it gently with the mashed cauliflower. Adjust seasoning if necessary.
Serve the salmon fillets with a portion of cauliflower mash and roasted asparagus. Garnish with fresh parsley and a lemon slice on each salmon fillet.
Calories per Serving: 520
Your Rating:
