By Thomas McCrary Jr.
Preheat the oven to 425°F (220°C). Trim the ends of the asparagus if necessary, and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Toss to coat evenly and spread in a single layer. Roast in the oven for about 12–15 minutes until tender and slightly crispy.
While the asparagus is roasting, cut the cauliflower into small florets and steam them for about 10–15 minutes until soft.
Once the cauliflower is tender, transfer it to a blender or use an immersion blender to puree it to a creamy consistency. Season with salt and pepper to taste. If needed, add a splash of olive oil or a small amount of butter for creaminess.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper.
Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for about 4–5 minutes on the first side until golden brown and crispy.
Carefully flip the salmon using a spatula and cook for another 3–4 minutes on the other side until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.
Slice the avocado and arrange on the serving plate alongside the cauliflower mash and roasted asparagus.
Place the cooked salmon on the plate and garnish with fresh parsley and lemon slices. Serve immediately.
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By Thomas McCrary Jr.
This Main Course Seafood Vegetarian Sides recipe is ready in 45 minutes and features salmon fillets, cauliflower, avocado and other delicious ingredients. Contains 550 calories total.
Preheat the oven to 425°F (220°C). Trim the ends of the asparagus if necessary, and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Toss to coat evenly and spread in a single layer. Roast in the oven for about 12–15 minutes until tender and slightly crispy.
While the asparagus is roasting, cut the cauliflower into small florets and steam them for about 10–15 minutes until soft.
Once the cauliflower is tender, transfer it to a blender or use an immersion blender to puree it to a creamy consistency. Season with salt and pepper to taste. If needed, add a splash of olive oil or a small amount of butter for creaminess.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper.
Once the oil is hot, place the salmon fillets skin-side down in the skillet. Cook for about 4–5 minutes on the first side until golden brown and crispy.
Carefully flip the salmon using a spatula and cook for another 3–4 minutes on the other side until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.
Slice the avocado and arrange on the serving plate alongside the cauliflower mash and roasted asparagus.
Place the cooked salmon on the plate and garnish with fresh parsley and lemon slices. Serve immediately.
Calories per Serving: 550
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