Ingredients
4 wild salmon fillets NOTE - replace with Portobello Mushroom for Vegan option
4 cubes of butter, ghee or vegan spread for the salmon and 2 tbsp for the green beans and asparagus
1 whole cauliflower, chopped into florets
100g cream cheese, or vegan cream cheese
1 garlic clove
250g green beans
200g asparagus
1 lemon
Extra virgin olive oil
Himalayan pink salt to taste
White pepper to taste
A few dill fronds to garnish
1 handful fresh chives, finely chopped to garnish
Method
Preheat the oven to 200C. Transfer the salmon fillets to a parchment paper lined baking tray. Top each fillet with a cube of butter, add a squeeze of fresh lemon juice and season with salt and pepper to taste. Bake for 20 mins.
Add the cauliflower florets to a pan of boiling water and boil on a medium heat for 12 mins. Once cooked transfer florets to a blender. Add cream cheese, garlic and salt to taste. Blend until smooth.
For the green beans and asparagus, melt 1 tbsp of butter in two separate pans on a medium heat.
Add the vegetables to each pan, season with salt and pepper and cook for 8 mins, turning occasionally to ensure even cooking. Transfer to a serving platter.
Top the salmon with slices of fresh lemon and dill fronds. Drizzle extra virgin olive oil on the cauliflower mash and garnish with chives.
