Pistachio Crusted Salmon and Cauliflower Mash
Why You’ll Love It
Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown
What You’ll Need
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Ingredients
Adjust Servings
| ½ head organic cauliflower | |
| 2 tbsp extra virgin olive oil, plus more for cooking | |
| 3 cloves garlic, chopped and sauteed | |
| 1 tbsp Goat cheese | |
| Salt and pepper, to taste |
For the Salmon
| 2 6-oz wild salmon filets, skin on | |
| 1 tbsp fresh lemon juice | |
| 2 tsp extra virgin olive oil | |
| 2 tsp honey | |
| 1 tsp Dijon mustard | |
| 2 cloves garlic, minced | |
| ⅓ cup chopped pistachios | |
| Lemon wedges, for serving |
Nutritional Information
474
Calories
28g
Total Fat
729mg
Sodium
23g
Total Carbs
6g
Fiber
12g
Sugar
36g
Protein
Directions
1.
Wash, chop and steam cauliflower.
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2.
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3.
Heat olive oil on a small saucepan over medium heat and cook garlic until soft and lightly brown; about 2 minutes. Remove from heat and transfer to a food processor; add in steamed cauliflower and blend well. While processing, add olive oil, Goat cheese, salt and pepper. Taste, adjust and set aside.
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4.
For the fish, wash and preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place salmon skin side down. Pat dry with a paper towel and season with salt and pepper.
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5.
In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard and minced garlic. Drizzle dressing over salmon and top with roughly chopped pistachios.
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6.
Transfer to the oven and bake for 10 - 12 minutes or until the internal temperature reads between 125 - 130 degrees Fahrenheit. Time will vary depending on the thickness of the fish.
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7.
Serve over a bed of cauliflower mash and enjoy immediately with fresh lemon.
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