Mild Miso Salmon with Asparagus, Roasted Radishes, and Lemon Cauliflower Quinoa

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large sheet pan with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a small bowl, mix the white miso, 1 tablespoon (15 ml) olive oil, lemon juice, lemon zest, garlic, ginger, and black pepper until you have a spreadable paste.

3. 3

   Place the radishes on one side of the sheet pan. Toss them with 1 tablespoon (15 ml) olive oil and a pinch of salt. Roast for 10 minutes at 220 °C / 425 °F.

4. 4

   Meanwhile, pat the salmon fillets dry with paper towels and spread the miso mixture over the top of each fillet. Set aside.

5. 5

   Remove the pan from the oven, push the radishes to one side, and add the asparagus. Drizzle the asparagus with 1/2 tablespoon (7 ml) olive oil and a pinch of salt. Place the salmon fillets on the pan with space between them.

6. 6

   Bake everything together for 10 to 12 minutes more at 220 °C / 425 °F, or until the salmon is cooked to your liking and the asparagus is tender. The radishes should be soft and lightly browned.

7. 7

   While the salmon bakes, heat the remaining 1/2 tablespoon (7 ml) olive oil in a large skillet over medium heat. Add the riced cauliflower and cook for 4 to 5 minutes, stirring, until tender but not watery.

8. 8

   Add the cooked quinoa to the skillet with the cauliflower and stir for 2 minutes until heated through. Add half of the scallions, half of the parsley, and a pinch of salt. Stir and turn off the heat.

9. 9

   Serve a bed of lemon cauliflower quinoa on each plate. Place one salmon fillet on top and divide the asparagus and roasted radishes alongside.

10. 10

    Finish with the remaining scallions, the remaining parsley, and the sesame seeds over the top before serving.