This delicious salmon served on greens and cauliflower puree is a lower carb, good quality protein and healthy fat meal which aids in the slow release of sugars and slow digestion of the meal keeping you fuller for longer. Adding vegetables and herbs for increased fibre and nutrients this meal is great for supporting metabolic health.
Salmon served on greens and cauliflower puree
This delicious salmon served on greens and cauliflower puree is a lower carb, good quality protein and healthy fat meal which aids in the slow release of sugars and slow digestion of the meal keeping you fuller for longer. Adding vegetables and herbs for increased fibre and nutrients this meal is great for supporting metabolic health.
- Total Time: 25 minutes
- Yield: 2 1x
Ingredients
Scale
- ½ large head of cauliflower
- 1–2 tbsp coconut milk
- roughly 15 asparagus spears
- 1 large courgette cut into strips
- extra virgin olive oil
- 1 tbsp cultured grass-fed butter
- 2 tsp capers, roughly chopped
- 1 clove garlic, minced
- zest of 1 lemon
- 1 tbsp fresh dill, chopped
- 2 salmon fillets
- pomegranate rubies
- fresh dill fronds
- sea salt and pepper
Instructions
- Separate cauliflower florets and steam till soft. Once cooked drain the cauliflower and place in a blender with salt and pepper adding the coconut milk to form a smooth puree.
- Place asparagus and courgette onto a baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven at 180°C for 15 minutes.
- Place the butter, capers, garlic, lemon zest and dill in a pan over low heat. Once the butter has melted stir to combine and set aside.
- Heat a non-stick frying pan on medium to high heat. Place salmon skin down and fry for roughly 3-5 minutes till cooked underneath. Turn fish over and cook for a further minute. Cook longer for well done.
- Spoon the cauliflower puree onto two plates. Neatly arrange the asparagus and courgette on top of the puree. Place the fish on top and drizzle with the warmed butter sauce. Season with salt and pepper and garnish with pomegranate rubies and dill fronds.
- Prep Time: 5
- Cook Time: 20
