Salmon with Creamy Pepper Sauce

Fresh produce is my favorite. But in the dead of winter all I can usually find at the farmer’s market are onions and potatoes - delicious, but not quite going to cut it on their own. Which is why I’m a huge fan of frozen veg - they are super flavorful (unlike those off season tomatoes…) AND easy to keep on hand/quick to cook when you’re in a pinch. Or just feeling lazy like I was today. I like to mix up a few veggies for variety, and today made a creamy sauce that really amped it up and took a boring meat-and-protein dish to something filling and just a bit decadent.

Salmon with Creamy Pepper Sauce (serves 2)

• Cooking spray

• 1/2 onion, thinly sliced

• 2 c frozen mixed bell peppers

• 2 c frozen chopped spinach

• 2 T cream cheese

• 1 t garlic powder

• 1 bag frozen cauliflower rice

• Salt and pepper

• 1 T olive oil

• 2 fillets of salmon

Remove the filets from the fridge. Season with salt and pepper on both sides and set aside.

In a medium nonstick pan, spray some cooking spray and add the onion. Cook over a medium/medium low heat until onions are soft and caramelized, about 10 minutes.

Once the onion is cooked, add the frozen peppers and spinach. Cook until the vegetables are warmed through and the water (from them being frozen) has mostly evaporated. Add the cream cheese and stir into the veggies until melted. Season with garlic powder, salt and pepper to taste.

Cook the cauliflower rice per the instructions, either in the microwave or quickly heated in another pan (you can add to the pan with the other veggies too, if you want!)

In a separate pan, heat the olive oil until simmering. Add the salmon and sear 3 minutes on each side.

To plate, put half the cauliflower on each plate. Top each with half of the pepper/spinach mixture, and then the salmon on top.