- 4 – 6 oz salmon fillets
- 1 LB package of fresh butternut squash noodles (or zucchini noodles)
- 1 small head cauliflower, washed + cut into large florets
- 2 medium Yukon gold potatoes, washed, peeled + quartered
- 6 garlic cloves, peeled, 4 whole + 2 chopped
- extra virgin olive oil (EVOO)
- 1/4 cup low-sodium chicken broth or stock + a splash
- 4 tsp butter
- 2 lemons, quartered
- 2 TBS fresh sage, chopped + more for garnish (optional)
Pre-heat broiler on high with top rack 6″ from heat element.
Line a roasting pan or baking sheet with tinfoil, spray with cooking spray. Rinse + pat dry salmon fillets and place on roasting pan. Drizzle 1/2 tsp EVOO over each fillet and using a silicone basting brush (or clean fingers), work the EVOO into the salmon. Season each fillet with salt + pepper to taste. Once veggies come to a boil, put the salmon in the oven and broil for 7 minutes. Remove, squeeze fresh lemon over each fillet and cover loosely with foil.
Place cauliflower, potatoes, 4 whole garlic cloves + 1/2 TBS salt in a medium pot and cover with cold water (about an inch over veggies). Place on stove and bring to a boil. Boil for 7 minutes + drain in a colander.
While veggies are coming to a boil, heat a large non-stick skillet over medium heat. Add 1 TBS EVOO and 2 tsp butter to skillet. Once butter melts, add chopped garlic + sage and saute for 30 seconds, stirring constantly so garlic doesn’t burn. Add butternut squash noodles and stir well to combine, season with salt + pepper to taste. Continue cooking, stirring frequently so noodles don’t stick for 7 minutes. Add a splash of chicken stock early in the cooking process to prevent noodles from sticking and to help deglaze bottom of pan. Squeeze the juice from one lemon over the noodles. Reduce heat to low and prepare cauliflower mash.
To prepare cauliflower mash, discard 4 garlic cloves. Put the veggies in a food processor with 1/4 cup chicken broth, 1 TBS EVOO, 2 tsp butter and salt + freshly ground pepper to taste. Run the processor until smooth. Remove lid and test with a spoon, add more salt if needed and give it a quick pulse.
To plate: put 1/4 cauliflower mash on bottom of plate or bowl, 1 salmon fillet (carefully remove skin before plating) and top with 1/4 butternut squash noodles. (Note: this recipe really yields enough sides for 6 people – the nutrition per serving below is based on 4 servings, so if you have leftover sides, less calories consumed.)
Chef-y trick: in the last couple of minutes of the salmon and veggies cooking, heat enough EVOO over medium high heat to fill the bottom of a small skillet. Once oil is hot, drop whole sage leaves into oil, a few at a time. Remove quickly after a few seconds with tongs, they burn easily. Place on a paper towel and season with a little salt. Put a couple of fried sage leaves on top of each serving.
Hands-on time: 30 minutes
Total time: 30 minutes
Nutrition per serving: Total calories: 421 / Total Fat: 16.1g / Saturated Fat: 3.7g / Cholesterol: 107.7mg / Protein: 39.9g / Total Carbs: 33.6g / Sodium: 361.4mg / Dietary Fiber: 6.5g / Sugar: 6.1g