Pan-Seared Salmon with Cauliflower Couscous-Spinach Salad
Servings: 2 with leftover salad
For the salad:
2 to 3 c. riced cauliflower
2 Tbsp. olive oil
2 c. baby spinach, roughly chopped
1 c. grape tomatoes, halved
1/3 c. thinly sliced basil leaves
1/3 c. sliced almonds, toasted
For the vinaigrette:
1/3 c. olive oil
3 Tbsp. apple cider vinegar
1 Tbsp. shallot, finely chopped
1 tsp. Dijon mustard
For the fish:
2 salmon fillets
Make the salad by heating the olive oil in a large skillet over medium heat and adding the cauliflower. Cook until just soft, about 5 minutes. Remove to a bowl, and stir in spinach, tomatoes, basil, and almonds. Season with salt and pepper.
Make the vinaigrette by whisking together all of the ingredients in a small bowl. Drizzle the salad with the vinaigrette and stir to combine.
Thoroughly dry the salmon and brush with olive oil. Heat a large, non-stick skillet over medium-high heat. When it's hot, add the salmon and cook until each side is browned and the salmon is cooked mostly through - about 3 minutes per side.
Serve the salmon on the couscous and some lemon wedges.
Notes: We haven't tried this yet.