Seared Salmon over Riced Cauliflower with Asparagus and Tomato and Avocado Salad

Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes Servings: 4 Ingredients:

For the Seared Salmon:

• 4 (6-ounce) salmon fillets, skin on

• Salt and freshly ground black pepper, to taste

• 1 tablespoons olive oil

For the Riced Cauliflower:

• 1 large head cauliflower, cut into florets

• 1/4 cup chopped onion

• 1/2 cup mixed veggies - frozen, fresh or canned if just fine

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1/2 teaspoon garlic powder

• Salt and freshly ground black pepper, to taste

For the Asparagus:

• 1 pound asparagus, trimmed

• 1 tablespoon olive oil

• 1 tablespoon butter

• Salt and freshly ground black pepper, to taste

For the Tomato and Avocado Salad:

• 1cup cherry tomatoes, halved

• 2 ripe avocados, peeled, pitted, and diced

• 1/4 cup red onion, finely chopped

• 1/4 cup fresh cilantro, chopped

• 2 tablespoons fresh lime juice

• 1 tablespoon olive oil

• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 425°F

2. For the Riced Cauliflower: In a food processor, pulse cauliflower florets until they resemble rice. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the riced cauliflower, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Set aside and keep warm.

3. For the Asparagus: On a baking sheet, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread the asparagus in a single layer and roast in the preheated oven for 8 to10 minutes, until tender but still slightly crisp.

4. For the Seared Salmon: While the asparagus is roasting, season the salmon fillets with salt and pepper. In a large ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the salmon fillets skin side down and sear for 4-5 minutes, until the skin is crisp. Flip the salmon and transfer the skillet to the oven. Cook for an additional 4-6 minutes, until the salmon reaches your desired level of doneness.

5. For the Tomato and Avocado Salad: In a large bowl, combine cherry tomatoes, avocados, red onion, cilantro, lime juice, and olive oil. Season with salt and pepper, and gently toss to combine.

6. To serve, divide the riced cauliflower among four plates. Top with a seared salmon fillet, a portion of roasted asparagus, and a generous serving of the tomato and avocado salad.

Enjoy!

Regenerate response