Name: Seared Salmon with Roasted Cauliflower and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Salmon Fillet; 2 cups Cauliflower Florets; 1 tablespoon Tahini; 2 tablespoons Lemon Juice; 1.5 teaspoons Olive Oil; 1 teaspoon Garlic Powder; 1 teaspoon Cumin; 1 tablespoon Nutritional Yeast; 2 large Egg Whites

Ingredients

9 items

7½ ounces Salmon Fillet
2 cups Cauliflower Florets
1 tablespoon Tahini
2 tablespoons Lemon Juice
1½ teaspoons Olive Oil
1 teaspoon Garlic Powder
1 teaspoon Cumin
1 tablespoon Nutritional Yeast
2 large Egg Whites

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
Toss the cauliflower florets with half of the olive oil, cumin, garlic powder, nutritional yeast, salt, and pepper.
Spread the cauliflower on the baking sheet and roast for 20 minutes until tender and caramelized at the edges.
While the cauliflower roasts, whisk the egg whites in a small bowl with a pinch of salt and cook them in a non-stick pan over medium heat to scramble, then set aside to boost the protein of your meal.
Pat the salmon fillet dry and season with salt, pepper, and any remaining garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat, sear the salmon for 4-5 minutes skin-side down, then flip and cook for another 3-4 minutes until cooked through.
In a small bowl, whisk the tahini, lemon juice, and 1-2 tablespoons of warm water together until a smooth, drizzly sauce forms.
Plate the roasted cauliflower alongside the scrambled egg whites, place the seared salmon on top, and finish by drizzling the lemon tahini sauce over everything.

Nutrition

Ingredients

Instructions

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