Lemon-Herb Seared Salmon with Cauliflower Mash and Avocado
Nutritional Information
Pan-seared salmon served over a creamy whole-food cauliflower mash with fresh lemon and parsley, plus half an avocado for added healthy fat.
This recipe is originally for 1 servings. How many are you cooking for today?
- 6 ozs fresh wild salmon fillet
- 1 1/2 cups cauliflower florets (about 150 g)
- 1/2 medium avocado
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon sea salt
- a pinch freshly ground black pepper
Steam cauliflower florets until very tender (8–10 minutes). Drain well.
Place cauliflower and minced garlic in a mortar or use a fork to mash to a coarse mash; stir in lemon juice, chopped parsley, salt and pepper. Keep warm.
Pat salmon dry and season with salt and pepper. In a hot nonstick skillet (no added oil), sear salmon skin-side down 4–5 minutes, flip and cook 2–3 minutes until just opaque.
Halve the avocado and serve half beside the salmon and cauliflower mash. Spoon any pan juices over salmon and finish with extra lemon if desired.
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