Lemony Salmon with Pest Cauliflower Mash
Active: 25 Min Total: 25 Min
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
Heat oven to 425F and line large baking sheet with nonstick foil. Arrange lemon slices in middle of baking sheet
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.
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)
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.