Herb Crusted Salmon + Lemon Sauce, Mashed Cauliflower & Asparagus

Hey friends,

Just so bored surviving the polar vortex, figured I could share one of my fave recipes!

I love when people tell me they feel inspired to cook by my recipes or try a new restaurant based on the places I go to. I have been back in my groove lately and have been cooking and trying so many new places.

Lots of friends asked me how I made this salmon and it was legit SO perfect. Killing date night, one dinner at a time.

Ingredients: (for the salmon)

2 Salmon Filets, I prefer the skin cut off because gross.

2 cloves garlic, chopped

2 tablespoons of fresh parsley, chopped

1 teaspoon of dried oregano

Small drizzle of olive oil (eyeball it, you just need enough to make the herbs into a paste)

Sea salt

Fresh ground pepper

Red Pepper flakes

For the lemon sauce:

One lemon, juiced.

2 tablespoons of unsweetened almond milk creamer (can use heavy cream)

2 tablespoons

1 clove of garlic, chopped

2 tablespoon fresh parsley, chopped

Splash of dry white wine (drink the rest, obviously!)

For the mashed cauliflower:

1 bag of “riced” cauliflower, steam in the microwave if you can find in the fresh section of the grocery store. (You can also buy a whole head of cauliflower, cut and steam)

2 tablespoons of unsweetened almond milk creamer

1 clove of garlic

Sea salt & fresh ground pepper

I added roasted asparagus as well:

Asparagus, washed and trimmed

Drizzle of olive oil

Sea Salt & fresh ground pepper.

 

Method: 

Preheat oven 375. Rub salmon with salt and pepper on both sides. In a small bowl, mix together the garlic, herbs and olive oil and spoon over top the salmon. Foil wrap the salmon and place on a baking sheet. Evenly distribute the asparagus and rub down with the salt, pepper and a little olive oil. Place in the oven and cook for about 20 minutes. Toss the asparagus halfway through.

In a small saute pan cook the garlic for the mashed cauliflower and add the heavy cream. Steam the cauliflower (whether it’s in the microwave or on the stove top.) Use a small food processor and blend the cauliflower and garlic/cream mixture until smooth. Return to saute pan and season with the salt and pepper. Keep on low heat to stay warm until ready to serve.

For the lemon sauce, saute garlic in a pan for 2 minutes. Add cream, lemon juice, a splash of wine, parsley and cook for about 5 minutes until sauce thickens.

By this time the salmon should be done, pull out of the oven. Plate the mashed, asparagus and salmon and drizzle the lemon sauce overtop. AND enjoy!