Description
A delicious and nutritious salmon dish topped with a creamy avocado sauce that balances richness with a zesty kick.
Ingredients
Scale
- 2–4 salmon filets (6–8 ounces each), skin removed
- 1 head cauliflower, sliced into ‘steaks’
- 2–3 tablespoons olive oil
- 2–3 tablespoons harissa paste
- Salt, to taste
- Butter or oil for searing
- Fresh minced basil, for garnish
- Lemon or lime wedges, for serving
- 1 ripe avocado, seeded and peeled
- 3–4 fresh basil leaves
- 1–2 garlic cloves
- 1/2 lemon, juice squeezed
- 1/4 cup olive oil
- 1/3 cup light cream or half and half
Instructions
- Preheat the oven to 425 degrees F.
- Slice the cauliflower into 3/4 inch thick steaks and drizzle with olive oil. Season with salt.
- In a small bowl, mix 2 tablespoons of harissa paste and 2 tablespoons of olive oil; coat the cauliflower with this mixture.
- Bake the cauliflower for 35 minutes, flipping after 20 minutes for even cooking.
- Meanwhile, combine avocado sauce ingredients (avocado, basil leaves, garlic, lemon juice, olive oil, and light cream) in a blender; blend until smooth.
- Season the salmon filets with salt. In a skillet, heat butter or oil over medium-high heat; sear the salmon for 3-4 minutes per side.
- Serve the salmon over the baked cauliflower, generously top with avocado sauce, garnish with fresh basil, and serve with lemon or lime wedges.
Notes
Ensure your skillet is hot before adding the salmon for the best sear. Store leftovers in airtight containers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 34g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg