Lemony Salmon with Pesto Cauliflower Mash

Here’s a delightful recipe for Lemony Salmon with Pesto Cauliflower Mash, combining flavorful salmon with creamy mashed cauliflower and a bright lemon touch:

Ingredients:

For the Lemony Salmon:
- 1 lemon, thinly sliced
- 1 1/4 lbs skinless salmon fillet
- 1/2 tsp crushed red pepper flakes (adjust for spice preference)
- Kosher salt
- Freshly ground black pepper
For the Pesto Cauliflower Mash:
- 1/2 large head cauliflower (about 1 lb), chopped
- 1 (15-oz) can white beans, rinsed and drained
- 1/4 cup fresh flat-leaf parsley, chopped
- 3 tablespoons pesto
- 1/4 cup grated Parmesan cheese (optional)
- Salt and freshly ground black pepper, to taste

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Salmon: In a baking dish, arrange the thinly sliced lemons in a single layer. Place the salmon fillet on top of the lemon slices. Sprinkle the salmon with crushed red pepper flakes, salt, and freshly ground black pepper.
Roast Salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is opaque throughout and flakes easily with a fork.
Cook Cauliflower: While the salmon is baking, cook the cauliflower. In a large pot of boiling water, cook the chopped cauliflower florets for 4-5 minutes, or until tender-crisp. Drain the water and set aside.
Mash Cauliflower and Beans: In a large bowl, combine the cooked cauliflower florets, rinsed and drained white beans, chopped fresh parsley, and pesto. Using a potato masher or immersion blender, mash the mixture until it reaches your desired consistency. You can leave it slightly chunky or create a smoother mash.
Season and Add Cheese (Optional): Season the cauliflower mash with salt and freshly ground black pepper to taste. If desired, stir in grated Parmesan cheese for an extra layer of flavor.
Serve: Divide the creamy pesto cauliflower mash among serving plates. Top with the cooked lemon-infused salmon fillet. Garnish with additional fresh parsley (optional) and serve immediately.

Tips:

For a richer flavor, use full-fat pesto in the cauliflower mash.
If you don’t have fresh pesto, you can substitute 2 tablespoons of store-bought pesto and 1 tablespoon of olive oil.
You can use any type of white bean you like, such as cannellini beans, chickpeas, or Great Northern beans.
If you don’t have fresh parsley, you can use 1 tablespoon of dried parsley.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.

This Lemony Salmon with Pesto Cauliflower Mash is a perfect balance of protein, vegetables, and creamy comfort food. Enjoy!