Ingredients:
For the salmon:
4 skin-on salmon fillets (about 6 oz each)
2 tbsp olive oil
Salt and pepper, to taste
For the riced cauliflower and asparagus:
1 medium head cauliflower, cut into florets
1 lb asparagus, trimmed and cut into 1-inch pieces
2 tbsp olive oil
1 clove garlic, minced
Salt and pepper, to taste
For the lemon caper sauce:
1/4 cup unsalted butter
2 cloves garlic, minced
1/4 cup lemon juice (about 2 lemons)
2 tbsp capers, drained and rinsed
1/4 cup chopped fresh parsley
Salt and pepper, to taste
Instructions:
Prepare the riced cauliflower and asparagus:
a. Pulse cauliflower florets in a food processor until they resemble rice grains. Set aside.
b. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, until fragrant.
c. Add the riced cauliflower and asparagus to the skillet. Season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the cauliflower is tender and the asparagus is crisp-tender. Remove from heat and keep warm.
Prepare the salmon:
a. Season the salmon fillets with salt and pepper on both sides.
b. In a large non-stick skillet, heat 2 tbsp olive oil over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.
c. Flip the salmon fillets and cook for an additional 3-4 minutes, until the fish is cooked through and flakes easily with a fork. Transfer the salmon to a plate and tent with foil to keep warm.
Prepare the lemon caper sauce:
a. In the same skillet used for the salmon, melt the butter over medium heat.
b. Add the minced garlic and cook for 1 minute, until fragrant.
c. Stir in the lemon juice and capers. Simmer for 2-3 minutes, allowing the flavors to meld.
d. Season the sauce with salt and pepper. Remove from heat and stir in the chopped parsley.
Assemble the dish:
a. Divide the riced cauliflower and asparagus mixture evenly among four plates.
b. Place a salmon fillet on top of the cauliflower and asparagus on each plate.
c. Drizzle the lemon caper sauce over the salmon and serve immediately.
Enjoy your pan-seared salmon fillet with riced cauliflower, asparagus, and lemon caper sauce!
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