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Cauliflower Mash, Roasted Asparagus, Balsamic Glaze, and Pan-Seared Wild Salmon

Had to share this delicious meal. It's gorgeous, delicious, and quite simple!
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Prep Time 10 minutes
Cook Time 35 minutes
Course: Main Course
Ingredients Method

Ingredients
  

Cauliflower Mash
  • 1 head cauliflower
  • 1 T butter
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder

Method
 

Cauliflower Mash
  1. Rough chop the head of the cauliflower.
  2. 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!)
  3. When it is done cooking, do a natural pressure release, drain the water.
  4. Mash the cauliflower with butter and seasonings. (This made 3 servings)
Roasted Asparagus
  1. Preheat the oven to 400° F.
  2. Spray a baking sheet with cooking spray.
  3. Trim the bottom 1-2 inches off each asparagus spear.
  4. Lay on the baking sheet, and either spray with cooking spray (lightly) or very lightly brush with avocado oil. *Sprinkle with salt.
  5. Roast for about 12 minutes or until it reaches desired tenderness.
Pan-Seared Wild Salmon
  1. Take a 6-8 ounce fillet of wild salmon, season both sides with salt, pepper, and garlic powder.
  2. Heat a non-stick skillet over a medium-high flame.
  3. Either add a Tablespoon of avocado oil OR spray with cooking spray.
  4. 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.
  5. A squeeze of fresh lemon makes it even more delish.
  6. 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!!!