1 lemon thinly sliced
1 1/4 lbs skinless salmon fillet
1/32 tsp crushed rep pepper flakes, Kosher salt and pepper
1/2 large head cauliflower(about 1 lb), chopped
1 15 0z can white beans, rinsed
1/4 cup fresh flat leaf parsley, chopped
3 Tbsp pesto
1. Heat oven to 425 and line a large baking sheet with nonstick foil. Arrange the lemon slices in the middle of the baking sheet.
2. Place the fish on top of the lemons. Season with the red pepper and 1/2 tsp salt. Roast until fish is opaque throughout, 12 to 15 minutes.
3. Meanwhile, bring 1/2 cup water to a boil in a large deep skillet. Add the cauliflower and 1/4 tsp salt and cook, covered, shaking the pan occasionally, until the cauliflower
is tender. 4 to 5 minutes (the water will evaporate)
4. Add the beans and 1/4 cup water to the pan and bring to a simmer. Coarsely mash the cauliflower and beans, then fold in the parsley, pesto, and 1/2 tsp pepper. Serve with the
Recipe and Image submitted by customer Salina H.