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Spring Vegetable Cauliflower Risotto with Pan-Seared Salmon

Sarah Pasquale
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Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Servings 0

Ingredients
  

Cauliflower Risotto

  • 4 c Cauliflower Riced
  • 2 Tbs Olive Oil
  • 1/2 c Onion Diced
  • 1 tsp Garlic Finely Chopped
  • 1 c Peas Frozen
  • 4 Tbs Dill Chopped
  • 1 bunch Asparagus
  • 1 c Stock Chicken or Vegetable
  • 1/2 c Parmesan Grated
  • 1/4 c Heavy cream
  • Salt to taste

Salmon

  • 2 6oz Salmon fillets
  • 1 Tbs Olive Oil
  • 1 Tbs Seafood Seasoning Old Bay or your favorite

Instructions
 

Cauliflower Risotto

  • Preheat oven to 350 degrees F. Place cut asapargus on sheet pan and drizzle with olive oil. Bake for 10 minutes.
  • Heat stock in small sauce pan.
  • Add onion and garlic to heated oil in skillet and saute.
  • Add riced cauliflower and saute until translucent. Add 1/4 c of stock to cauliflower. Stir until stock is absorbed. Add another 1/4 c of stock and stir until absorbed. Repeat until all of stock is gone.
  • Add frozen peas to skillet and cook until they are warmed through. Chop asparagus into small pieces and add to cauliflower mixture.
  • Add cream, parmesan, and dill to cauliflower mixture and stir until combined.

Pan Seared Salmon

  • Dab salmon with paper towel to remove excess moisture. Season salmon with seafood seasoning.
  • Heat oil in skillet and sear salmon on medium heat for about 4 minutes on each side until golden brown. Transfer to a plate and serve.
Keyword asparagus, cauliflower rice, dill, easy dinner, healthy, risotto, salmon, spring vegetables
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