Thyme-Rubbed Salmon with Creamy Cauliflower

Ingredients

• Atlantic salmon

  Fish, wild, raw

  12 oz or 340g

• Thyme

  Fresh

  ½ tsp or 0.4g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Cauliflower

  Raw

  ½ head medium or 294g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pat the salmon dry with paper towels and season with salt, pepper, and chopped fresh thyme.
2. Heat a 12-inch skillet over medium-high heat and add half of the olive oil. Once the oil shimmers, add the salmon fillets, skin side up if not removed.
3. Cook the salmon for 3 minutes, then flip and cook for another 3 minutes until golden. Remove from the pan and cover loosely with foil.
4. In the same skillet, add the minced shallots and cook for 30 seconds. Add the finely chopped cauliflower and mix well.
5. Add the remaining olive oil, season with salt and pepper, and toss. Let cook for 3-4 minutes until it begins to brown.
6. Turn the cauliflower to brown on the other side for another 3-4 minutes without stirring.
7. Add the heavy cream and stir until incorporated. Place the salmon on top of the cauliflower mixture, cover, and cook for another 2-3 minutes until the salmon is fully cooked through to 145°F.
8. Serve salmon over cauliflower.