Lemon Roasted Salmon & Cauliflower
Most nights I really have no idea what I'm going to make. I try to have a decent base collection of veggies, proteins, carbs and a whole lotta spices and usually end up creating something pretty tasty and satisfying!
Tonight I was craving salmon and veggies. Its not uncommon for this craving to happen and I ALWAYS have veggies on hand to ensure I'm getting my daily dose. Tonight was no exception and I had some frozen salmon and cauliflower and fresh broccoli florets. I decided I needed both and that would require a little bit of prep.
Now not having a lot of time at home I had some frozen wild salmon and shredded cauliflower so I decided to set them out as I did my evening walk with my husband and baby. After we returned the salmon was close to dethawed and we were ready to rock!
I set the stove to 425 and was ready to broil away! I quickly prepped the salmon with some seasoning, some pre-made marinade and topped with lemon slices. I put it in the oven and went to start the evening routine with the babes - bath followed by bedtime. After about 25-30 minutes i went to take a peak and it was looking beautiful as ever. Depending on how cooked you want your salmon this could be suffient or you may want to add a few more minutes.
Meanwhile, I begin preparing the cauliflower rice. I add olive oil to the pan and add in the cauliflower rice. I love to get the frozen pre-shredded packs from Trader Joe's becuase it makes life easier and less messy! If you've ever shredded cauliflower you know what I mean!
While that starts to simmer and the frozen crumbles break up I whip up some rosemary thyme dressing. See recipe below. I add that to the cauliflower rice along with some tumeric, 21 seasoning salute (from Trader Joe's) and some black pepper. I let that saute till it looks golden - which only needs about 5 minutes and I remove it from the heat.
Now the grand dish is ready to be served. I like my salmon cooked and I also like the skin removed. I typically buy wild salmon (usually can only find it frozen) and the skin is usually on. No biggie, once its cooked it comes right off if you take a knife or serving spatula it slides right off.
Now that we have everything ready, the big decision is always plate or bowl. 90% of the time I enjoy bowls but opted for the plate here. I like to serve the cauliflower rice like a little bed for the salmon and serve the crisped broccoli to the side. Easy peasy!
Now you try! See the ingredients below!
Roasted Salmon & Broccoli
- 2 - 4 oz salmon fillets
- 2 tbsp olive oil
- 1/2 fresh cut lemon
- 1/2 tsp black peppercorns
- 1 - 2 cups chopped broccoli florets
* I also prefer a little additional seasoning here and I topped with the rosemary thyme dressing.(see below)
Lemon Turmeric Cauliflower Rice
- 1 bag shredded frozen cauliflower rice
- 2 tbsp rosemary thyme dressing
- 1/2 tsp black pepper
- 1 tsp turmeric powder
- 1/2 fresh squeezed lemon
- 1 tbsp olive oil
Lemon Rosemary Thyme Dressing
- 1/2 cup olive oil
- 1 tbsp fresh lemon juice
- 1/4 cup apple cider vinegar
- 2-3 sprigs of fresh thyme (remove the leaves off of the tree)
- 2/3 sprigs of fresh rosemary (same as above)
- 1/2 tsp pepper
Preheat oven to 425. Bake Salmon in the center of a baking sheet and line the outside of the pan with the broccoli florets. Top with about 1 tbsp olive oil and 2-3 tbsp of the rosemary thyme dressing. Add the cracked pepper and approx 2 thin slices of lemon per filet. Bake for approx 25-30 min.
Add olive oil to pan and add cauliflower rice on medium to high heat. Add rosemary thyme dressing once all of the crumbles are defrosted and broken up along with the remaining spices. Saute for approx 5 minutes or until golden and full cooked.
Place cauliflower rice on plate and flatten to make a bed for the salmon. Top with salmon and add the broccoli as a side.
Get ready for a filling meal that is packed with healthy fats, protein, and loaded with nutrients! Let me know your feedback below in the comments! Enjoy!