Salmon & Cauliflower Gnocchi

Salmon & Cauliflower Gnocchi

Servings: 2

Ingredients:

  • 10 oz Salmon, skin on (2 fillets)
  • 2 1/4 cups Cauliflower Gnocchi (Trader Joe’s)
  • 50 g Spinach (1 cup)
  • 1/2 tbsp Extra Virgin Olive Oil
  • 1/2 tbsp Unsalted Butter
  • 1/4 cup water
  • 5 Cherry Tomatoes, sliced
  • 1 tbsp Cilantro Lime Dressing
  • 1 tbsp Lemon Pepper Seasoning

Directions:

  1. Heat two medium saute pans to medium heat.
  2. While waiting for the pans to heat up, season the salmon fillets with the lemon pepper.
  3. In both pans drizzle 1/4 tablespoon extra virgin olive oil. Then add the salmon skin side down to one of the pans and the gnocchi to the other pan.
  4. Allow the salmon to cook for 3-4 minutes on the skin side to allow the skin to get crispy.
  5. Toss the gnocchi in the olive oil, then cook for 3 minutes, stirring every 30 seconds, if you forget to stir the gnocchi will stick to the bottom of the pan. After 3 minutes add 1/4 cup water to the gnocchi and cover with a lid, allow to cook for about 5 minutes, lifting lid and stirring every 1 1/2 minutes.
  6. After the salmon has cooked for 3-4 minutes, check the skin to ensure it is crispy. Also you should notice that the bottom half of the salmon has changed color to a lighter pink, while the top half is still a darker pink. Once the sink has crisped, flip the salmon over in the pan, turn the heat down to low and allow to cook for 4 more minutes. You will know that the salmon is done when the entire fillet is the lighter pink color. If you have a thicker fillet you can also cook it for a minute or so on each of the sides that had not been placed down on the pan. This will ensure the salmon is done. A good cut of salmon can be eaten raw, but most people like their salmon cooked medium. Medium is a light pink on the outside, flaky on the outside, but still a little moist and a slightly darker pink on the inside.
  7. Remove the lid to the gnocchi, and add the butter to the pan. Toss the gnocchi to the pan and add the spinach. Stir gnocchi and spinach together for about 1 minute, then add the sliced cherry tomatoes. Continue to cook the gnocchi mixture for about 2 minutes, stirring almost consistently.
  8. Plate the gnocchi mixture in a shallow bowl and top with the cooked salmon.

Kcals: 661g / 32.1g P / 28.2g C / 32.5g F