This nutrient-dense, easy-to-prepare dish is packed with protein, good for you fats and is super satisfying. The light and fluffy cauliflower puree is a great replacement for mashed potatoes and goes great with the salmon and spinach. A delicious meal to add into your midweek dinner rotation.
¼ cup organic vegetable broth
3-4 cloves garlic
1 head cauliflower cut up into florets
2 six to eight ounce pieces wild Alaskan/Pacific salmon
6 cups baby spinach
Juice of 1 lemon
3-4 tbsp. extra-virgin olive oil
Sea salt and freshly ground pepper to taste
Preheat oven to 375 degrees. Toss, drizzle or spray cauliflower and garlic cloves with olive oil and place on baking sheet. Roast for about 25-30 minutes until starting to brown. Remove from oven and set aside to cool.
Turn oven up to 425 degrees. Wash salmon fillets and pat dry with paper towel. Drizzle salmon with just enough oil to coat with a pastry brush, sprinkle generously with everything but the bagel seasoning.
Place salmon on roasting pan or baking sheet and roast for 4-6 minutes per ½ inch thickness of salmon. Roasting time depends on the thickness of your salmon, as determined by the thickest part of the fillet. For every ½ inch of salmon, roast 4-6 minutes. 4 minutes will be slightly rare and 6 minutes will thoroughly cook it.
In a blender, whip roasted cauliflower, garlic, ½ the vegetable broth, 1 tbsp. olive oil, salt and pepper until smooth and creamy. Add more broth to make creamier if needed.
Finally, heat a little olive oil in a skillet over medium-low heat. Add spinach, season with salt and pepper and sauté until wilted.
Plate the mashed cauliflower and spinach and top with salmon.
Squeeze lemon over salmon.
Serve and enjoy!