Active: 25 Min Total: 25 Min

Serves 4

Ingredients:

• 1 lemon, thinly sliced

• 1 1/4 lbs. skinless salmon filet

• 1/2 tsp. crushed red pepper flakes

• Kosher salt and pepper

• 1/2 large head cauliflower (about 1 lb.), chopped

• 1 15-oz. can white beans, rinsed

• 1/4 cup fresh flat-leaf parsley, chopped

• 3 Tbsp. pesto

Step 1

Heat oven to 425F and line large baking sheet with nonstick foil. Arrange lemon slices in middle of baking sheet

Step 2

Place fish on top of lemons. Season with red pepper and 1/2 tsp salt. Roast until fish is opaque throughout, 12 to 15 min.

Step 3

Meanwhile, bring 1/2 cup water to a boil in a deep skillet. Add cauliflower and 1/4 tsp salt and cook, covered, shaking pan occasionally, until cauliflower is tender, 4 to 5 min. (water will evaporate)

Step 4

Add beans and 1/4 cup water to pan and bring to simmer. Coarsely mash cauliflower and bens, ten fold in parsley, pesto, and 1/2 tsp pepper. Serve with salmon.