Published Date: September 2, 2020 | Last Updated: March 22, 2023
This made a super yummy dinner! I got the idea a few weeks ago when we went with some friends to a trendy protein restaurant. My friend @emilyjbaird ordered something similar to this, it looked delish and I really wanted to recreate it. I made it last night and it was DELICIOUS! I would love to make this part of my monthly rotation. The only downside is that the 8 and under kids didn’t love the cauliflower mash 😜 (Could sub rice or potatoes for them).
This made a super yummy dinner! I got the idea a few weeks ago when we went with some friends to a trendy protein restaurant. My friend @emilyjbaird ordered something similar to this, it looked delish and I really wanted to recreate it. I made it last night and it was DELICIOUS! I would love to make this part of my monthly rotation. The only downside is that the 8 and under kids didn’t love the cauliflower mash 😜 (Could sub rice or potatoes for them).
Cauliflower Mash, Roasted Asparagus, Balsamic Glaze, and Pan-Seared Wild Salmon
Had to share this delicious meal. It's gorgeous, delicious, and quite simple!
Ingredients
Method
Cauliflower Mash
- Rough chop the head of the cauliflower.
- Put it in a steamer basket and into the #instantpot with 1 cup of water on manual high pressure for 9 minutes. (Don’t forget to twist the steam valve to sealing!)
- When it is done cooking, do a natural pressure release, drain the water.
- Mash the cauliflower with butter and seasonings. (This made 3 servings)
Roasted Asparagus
- Preheat the oven to 400° F.
- Spray a baking sheet with cooking spray.
- Trim the bottom 1-2 inches off each asparagus spear.
- Lay on the baking sheet, and either spray with cooking spray (lightly) or very lightly brush with avocado oil. *Sprinkle with salt.
- Roast for about 12 minutes or until it reaches desired tenderness.
Pan-Seared Wild Salmon
- Take a 6-8 ounce fillet of wild salmon, season both sides with salt, pepper, and garlic powder.
- Heat a non-stick skillet over a medium-high flame.
- Either add a Tablespoon of avocado oil OR spray with cooking spray.
- When the pan is nice and hot, put the salmon down. Cook for 3-5 minutes on each side, being careful not to scoot the fillet, or flip it until the cooking side has a nice golden crust. Use a meat thermometer to check the internal temperature, which should reach at least 145° F.
- A squeeze of fresh lemon makes it even more delish.
- Assemble the mash, asparagus, (balsamic glaze optional- it’s yummy and pretty but not a dealbreaker) then the salmon. Finish it off with a squeeze of fresh lemon juice. YUM!!!
