By Thomas McCrary Jr.
Preheat your oven to 400°F (200°C).
Trim the tough ends of the asparagus and arrange them on a baking sheet. Drizzle with 1 tablespoon of olive oil, add the minced garlic, and season with salt and pepper to taste. Roast in the preheated oven for 15–20 minutes or until the asparagus is tender and slightly caramelized.
Meanwhile, cut the cauliflower into florets and steam them in a large pot with boiling water until tender (about 10–15 minutes). Transfer the steamed cauliflower to a blender or food processor, adding salt and pepper to taste, and blend until smooth to create the mash.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon fillets skin-side down into the skillet. Cook for 4–5 minutes on one side before flipping and cooking for an additional 3–4 minutes, until the salmon is golden and cooked through.
Slice the avocado and divide it between the serving plates.
Once everything is cooked, plate the dish by spreading the cauliflower mash on the side of each plate, adding the roasted asparagus and cooked salmon fillets. Garnish with fresh parsley and add a lemon slice for squeezing over the salmon. Serve with avocado slices.
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By Thomas McCrary Jr.
This Dinner Seafood Healthy recipe is ready in 45 minutes and features Salmon fillets, Cauliflower, Avocado and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 400°F (200°C).
Trim the tough ends of the asparagus and arrange them on a baking sheet. Drizzle with 1 tablespoon of olive oil, add the minced garlic, and season with salt and pepper to taste. Roast in the preheated oven for 15–20 minutes or until the asparagus is tender and slightly caramelized.
Meanwhile, cut the cauliflower into florets and steam them in a large pot with boiling water until tender (about 10–15 minutes). Transfer the steamed cauliflower to a blender or food processor, adding salt and pepper to taste, and blend until smooth to create the mash.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon fillets skin-side down into the skillet. Cook for 4–5 minutes on one side before flipping and cooking for an additional 3–4 minutes, until the salmon is golden and cooked through.
Slice the avocado and divide it between the serving plates.
Once everything is cooked, plate the dish by spreading the cauliflower mash on the side of each plate, adding the roasted asparagus and cooked salmon fillets. Garnish with fresh parsley and add a lemon slice for squeezing over the salmon. Serve with avocado slices.
Calories per Serving: 480
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