Roasted Salmon with spicy cauliflower
- Number of Servings: 4
Ingredients
4 garlic cloves1/4 teaspoon red-pepper flakes1/4 tsp Coarse salt 1/4 tsp ground pepper4 teaspoons olive oil (I like to use the oil from sundried tomatoes)1 head cauliflower (about 2 pounds), cored and cut into large florets4 wild salmon fillets, (4 ounces each)4 thin lemon slices, halved, plus 4 wedges, for serving
1. Preheat oven to 450 degrees. Gather garlic and red-pepper flakes into a pile. Using a chefs knife, coarsely chop; season generously with salt. Using flat side of knife blade, mash mixture into a paste.
2. Place paste into a large bowl; add oil, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
3. Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 12 minutes. Serve with lemon wedges.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
2. Place paste into a large bowl; add oil, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
3. Season salmon with salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 12 minutes. Serve with lemon wedges.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user KLWOZNIAK.
Nutritional Info Amount Per Serving
- Calories: 290.4
- Total Fat: 14.6 g
- Cholesterol: 72.0 mg
- Sodium: 185.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 5.7 g
- Protein: 28.4 g
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