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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 572 calories
  • 40 min
  • 4 servings

Ingredients

  • 2 medium heads cauliflower
  • 1 lb green beans
  • 1 lemon
  • 1 ½ lb salmon fillet
  • black pepper
  • extra virgin olive oil
  • parsley flakes
  • salt
  • virgin coconut oil

Instructions

  1. Preheat oven to 425°F.
  2. Fill a large pot halfway with water and bring to a boil.
    • about 14 cups water
  3. Wash green beans and trim ends. Transfer to a sheet pan. Drizzle with oil and season with salt and pepper; toss to coat.
    • 1 lb green beans
    • 1 tbsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  4. Spread out evenly and place in the oven. Tossing once halfway through, roast until tender-crisp, 10-15 minutes.
  5. Wash and remove leaves from cauliflower; cut into bite-sized florets.
    • 2 medium heads cauliflower
  6. Once water in saucepan is boiling, add cauliflower. Reduce heat to medium, cover, and cook until very tender, 12-15 minutes.
  7. Heat a skillet over medium heat.
  8. Season salmon fillet with salt, pepper, and parsley flakes.
    • 1 ½ lb salmon fillet
    • ⅛ tsp salt
    • ⅛ tsp black pepper
    • ⅛ tsp parsley flakes
  9. Coat bottom of skillet with oil. Add salmon and cook until opaque, 3-4 minutes per side.
    • about 2 tbsp virgin coconut oil
  10. Drain cauliflower and return to saucepan. Add oil, parsley flakes, salt, and pepper. Mash until smooth.
    • 4 tbsp extra virgin olive oil
    • 1 tsp parsley flakes
    • ½ tsp salt
    • ¼ tsp black pepper
  11. Cut lemon into wedges.
    • 1 lemon
  12. To serve, place cauliflower mash on a plate, add salmon on top, and have green beans on the side. Garnish with lemon wedges. Enjoy!

Nutrition per Serving

Calories
572
Fat
35g
Net Carbs
15g
Protein
45g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • large pot
  • measuring spoons
  • potato masher
  • spatula
  • stainless steel skillet