Pistachio-Crusted Salmon with Saffron Cauliflower 'Couscous' & Roasted Asparagus

Ingredients

• 2 pieces Salmon Fillets
• 0.25 cup Shelled Pistachios
• 1 small head Cauliflower
• 1 bunch Asparagus
• 3 tbsp Extra Virgin Olive Oil
• 1 whole Lemon
• 1 pinch Saffron Threads
• 1 clove Garlic
• 2 tbsp Fresh Parsley
• 0.5 tsp Sea Salt
• 0.25 tsp Black Pepper

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the asparagus: On the lined baking sheet, toss the trimmed asparagus with 1 tbsp olive oil, a pinch of salt, and pepper. Spread in a single layer. Set aside.
3. Prepare the pistachio crust: Finely chop the shelled pistachios or pulse them in a food processor until a coarse meal forms. Avoid over-processing to prevent making nut butter.
4. Prepare the salmon: Pat the salmon fillets dry with a paper towel. Season both sides with a pinch of salt and pepper. Drizzle the top of each fillet with a tiny bit of olive oil (about 1/2 tsp total), then evenly press the chopped pistachios onto the top of each fillet, creating a crust. Place the salmon fillets on the same baking sheet with the asparagus, ensuring space between items.
5. Bake the salmon and asparagus: Place the baking sheet in the preheated oven. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender-crisp.
6. Prepare the cauliflower 'couscous': While the salmon and asparagus are baking, cut the cauliflower into florets. Pulse the florets in a food processor until they resemble rice or couscous. Alternatively, use a box grater.
7. Cook the cauliflower 'couscous': Heat the remaining 1.5 tbsp olive oil in a large skillet or non-stick pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the riced cauliflower, saffron threads, and the juice of half a lemon. Season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender-crisp. Stir in the chopped fresh parsley just before serving.
8. Serve: Divide the saffron cauliflower 'couscous', pistachio-crusted salmon, and roasted asparagus between two plates. Garnish with an extra squeeze of lemon if desired.

Nutrition (per serving)