Wild Pesto Salmon with Sautéed Kale and Garlic Cauliflower Mash | Carissa Stanton
Wild Pesto Salmon with Sautéed Kale and Garlic Cauliflower Mash
30 mins prepServes 2
This recipe is a simple, healthy, gluten-free, and dairy-free dinner featuring wild pesto salmon, garlic cauliflower mash, and sautéed kale. Ingredients can be found at Trader Joe's. It's an easy-to-make meal, perfect for an easy weeknight dinner.
1. Preheat oven to 375 degrees F.
2. Thaw your frozen wild sockeye salmon by running it under cool water in a zip lock bag for about 20 minutes.
3. While the salmon thaws, heat some high quality olive oil in a pan on medium heat.
4. Add about 6 minced cloves of garlic and sauté for about 2 minutes.
5. Add a whole bag of cauliflower rice. Season with salt and pepper and add more olive oil if needed. Sauté for about 8 minutes or until soft.
6. Blend the sautéed cauliflower in a blender or food processor until smooth. Serve the mash with fresh thyme.
7. Once salmon is thawed, place it in tin foil.
8. Drizzle the salmon with olive oil, then add salt, pepper, lemon juice, and TJ’s vegan kale, cashew & basil pesto.
9. Put the foiled salmon on a baking sheet and bake for about 15 minutes. (Optionally, add some broccoli to the same baking sheet to roast).
10. While the salmon bakes, lightly sauté some kale (removing the thick stems) in some olive oil.
11. Season the sautéed kale with lemon juice, salt, pepper, and red chili flakes.
12. Serve the wild pesto salmon, garlic cauliflower mash, and sautéed kale all together and enjoy.
