Moroccan-Spiced Salmon with Creamy Lemon-Garlic Cauliflower Mash and Za'atar Roasted Asparagus

Ingredients

• 2 fillets Salmon Fillets
• 1 medium head Cauliflower
• 1 bunch Asparagus
• 3 tbsp Olive Oil
• 1 whole Lemon
• 2 cloves Garlic
• 1 tsp Smoked Paprika
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1 tsp Za'atar Seasoning
• 1/4 cup Low-Sodium Chicken or Vegetable Broth
• 2 tbsp Fresh Parsley
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat salmon fillets dry. In a small bowl, combine smoked paprika, cumin, coriander, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice mixture evenly over the salmon fillets. Drizzle 1 tbsp olive oil over the seasoned salmon.
3. On the prepared baking sheet, arrange the asparagus spears. Drizzle with 1 tbsp olive oil, sprinkle with Za'atar seasoning, and season with salt and pepper. Toss to coat.
4. Place the salmon fillets on the same baking sheet, alongside the asparagus. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily, and the asparagus is tender-crisp.
5. While the salmon and asparagus are baking, steam or boil the cauliflower florets until very tender, about 10-12 minutes. Drain well.
6. Transfer the cooked cauliflower to a food processor or use an immersion blender. Add the remaining 1 tbsp olive oil, minced garlic, juice from half a lemon, low-sodium broth, and season with salt and pepper to taste. Blend until smooth and creamy. If too thick, add a tiny bit more broth until desired consistency is reached.
7. To serve, divide the creamy lemon-garlic cauliflower mash onto two plates. Top with a Moroccan-spiced salmon fillet and a portion of the Za'atar roasted asparagus. Garnish with fresh chopped parsley and serve with lemon wedges.

Nutrition (per serving)