Parmesan Crusted Salmon & Caramelized Cauliflower with Cheese
Confession: until I started the Keto diet, I NEVER ate fish. After being on a low-carb diet for a while and starting to feel like I was eating too much meat, I felt like I wanted other healthy protein options, and fish is full of great fats. I went 30 years without eating a piece of salmon. This might be one of my husband's favorite aspects of this diet - he has begged me to "try" and "taste" and eat fish for years. Finally, it happened. Tonight's recipe was super simple, and its tasty. The fish can be prepared in a few minutes and left covered in the fridge until later in the day, and the cauliflower can be prepared ahead of time and only baked later as well. I prepared both of these items while my daughter was napping (ah, yes, a nap!) so when she woke up, dinner had already been prepared and cleaned up.
PARMESAN CRUSTED SALMON
14 oz salmon (cut into two 7 oz fillets, skin removed)
4 Tbsp freshly grated parmesan cheese
4 Tbsp almond flour
1 tsp garlic powder
1 tsp freshly ground salt
1/2 tsp freshly ground pepper
2 Tbsp olive oil for frying
Wash salmon & pat dry
Remove skin (if exists)
Generously coat with garlic powder, freshly ground salt & pepper
Sprinkle parmesan cheese and pat onto the fillets
Sprinkle almond flour and pat onto the fillets
(The fillets won't be completely coated, but rather dusted in the flour and cheese) -- this gives them a yummy thin crisp "crust!"
Cover with plastic wrap, and set aside and prepare cauliflower (recipe below)
** Once the cauliflower has been in the oven for about 20 minutes, continue with the fish prep**
Heat olive oil in a large pan on medium high heat
Place fish into the pan once hot, and cook for 4 minutes on each side (4 min, flip, 4 min)
CARAMELIZED CAULIFLOWER WITH CHEESE
1 head of cauliflower, washed and rinsed and cut into florets
2 Tbsp extra virgin olive oil
salt & pepper to taste
1/8 tsp red chili flakes
1/4 C shredded mixed cheese
Preheat oven to 400 F
Assemble cauliflower onto a metal baking sheet
Drizzle with olive oil
Add desired amount of freshly ground salt & pepper (be liberal with the salt!)
Toss the coated cauliflower to evenly disperse the oil and seasoning
Bake for 25 minutes, or until soft and the bottoms have darkened and caramelized (sweet & yummy!)
Remove from the oven, top with chili flakes & shredded cheese, and place back into the oven until the cheese is bubbly.
Serve both warm, and enjoy!
- My Husband likes to have his fish with a fresh squeeze of lemon juice, and some capers. I am not a caper person, but if you are... I am told it's delicious!