Pecan-Crusted Salmon with Brown Butter Sage Cauliflower Mash & Lemon-Dill Asparagus

Ingredients

• 2 pieces Salmon Fillets
• 1 teaspoon Dijon Mustard
• 1/4 cup Pecans
• 2 tablespoons Parmesan Cheese
• 1 tablespoon Almond Flour
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil
• 1 small head Cauliflower
• 2 tablespoons Unsalted Butter
• 6 leaves Fresh Sage Leaves
• 1 clove Garlic
• 2 tablespoons Cream Cheese
• 1 bunch Asparagus
• 1/2 piece Lemon
• 1 tablespoon Fresh Dill

Instructions

1. Preheat oven to 400°F (200°C). Bring a pot of lightly salted water to a boil for the cauliflower. Set another small pot of water to boil for the asparagus.
2. For the cauliflower mash: Add cauliflower florets to the boiling water and cook until very tender, about 10-12 minutes. Drain well and set aside.
3. Prepare the salmon: Pat salmon fillets dry. Spread Dijon mustard thinly over the top side of each fillet. In a small bowl, combine chopped pecans, grated Parmesan, almond flour, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Press this mixture firmly onto the mustard-coated side of each salmon fillet.
4. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place salmon fillets, crust-side down, in the hot skillet. Sear for 2-3 minutes until the crust is golden and crisp. Carefully flip the fillets.
5. Transfer the skillet to the preheated oven and bake for 8-12 minutes, or until the salmon is cooked through to your desired doneness. The exact time depends on the thickness of your fillets.
6. While salmon bakes, prepare the brown butter sage mash: In the same pot used for cauliflower (after draining), melt 2 tablespoons of butter over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty (be careful not to burn it). Add minced garlic and chopped fresh sage; cook for 30 seconds until fragrant.
7. Add the drained cauliflower and cream cheese to the brown butter mixture. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste. Keep warm.
8. For the asparagus: Add asparagus spears to the second pot of boiling water and blanch for 2-3 minutes, until bright green and tender-crisp. Drain immediately.
9. Toss the blanched asparagus with 1 tablespoon of olive oil, lemon juice, and a pinch of salt and pepper. Sprinkle with fresh dill.
10. Serve immediately: Place a generous dollop of brown butter sage cauliflower mash on each plate. Top with a pecan-crusted salmon fillet and serve the lemon-dill asparagus alongside.

Nutrition (per serving)