In The Kitchen
Lemony Salmon with Pesto Cauliflower Mash
Description :
Make a double portion of the cauliflower mixture and store in the refrigerator for up to 3 days. Serve with broiled steak, pork chops, or chicken legs.
Ingredient :
- 1 Lemon, thinly sliced
- 1 1/4 lb. skinless salmon fillet
- 1/2 tsp. crushed red pepper flakes
- kosher salt
- black pepper
- 1/2 large head cauliflower (about 1 lb.), chopped
- 1 15-oz. can white beans, rinsed
- 1/4 c. fresh flat-leaf parsley, chopped
- 3 tbsp. Pesto
Direction :
- Heat oven to 425 degrees F and line a large baking sheet with nonstick foil. Arrange the lemon slices in the middle of the baking sheet.
- Place the fish on the top of the lemons. Season with the red pepper and 1/2 teaspoon salt. Roast until the fish is opaque throughout, 12 to 15 minutes.
- Meanwhile, bring 1/2 cup water to a boil in a large deep skillet. Add the cauliflower and 1/4 teaspoon salt and cook, covered, shaking the pan occasionally, until the cauliflower is tender, 4 to 5 minutes (the water will evaporate).
- Add the beans and 1/4 cup water to the pan and bring to a simmer. Coarsely mash the cauliflower and beans, then fold in the parsley, pesto, and 1/2 teaspoon pepper. Serve with the salmon.
