Cajun Spiced Salmon Over Riced Brocco-Flower
This is a delicious, healthy dinner that looks beautiful on the plate. Bonus: it’s a two-pan meal you can whip up in 30 minutes.
The recipe comes from a Women’s Health magazine article providing intermittent fasting brunch and dinner ideas. https://www.womenshealthmag.com/weight-loss/a30658778/intermittent-fasting-meal-plan-men-s-health/ For more information on the health benefits of intermittent fasting, see my Almond Berry Parfait Oats blog. https://maryanntippett.ca/almond-berry-parfait-oats/
For the taco seasoning I created my own adobo blend to keep on hand for similar recipes. See: https://www.allrecipes.com/recipe/214086/tracis-adobo-seasoning/ In this case, I used 2 Tbsp. of my own seasoning and felt I could have used more — or maybe used a smaller pan (like 8″ x8″) to ensure the fish is covered by the sauce while cooking.
Total time: 30 minutes | Servings: 4
- 1½ lb. wild Alaskan salmon fillet
- Sodium-free taco seasoning
- ½ head cauliflower (about 1 lb), cut into florets
- 1 head broccoli (about 1 lb), cut into florets
- 3 tbsp olive oil
- ½ tsp garlic powder
- 4 medium tomatoes, diced
- Preheat the oven to 375°F. Place the salmon in a baking dish. In a small bowl, mix the taco seasoning with ½ cup water. Pour the mixture over the salmon and bake until opaque throughout, 12 to 15 minutes.
- Meanwhile, in a food processor (in batches as necessary), pulse the cauliflower and broccoli until finely chopped and “riced.”
- In a large skillet on medium, heat the oil. Add the cauliflower and broccoli, sprinkle with garlic powder, and cook, tossing until just tender, 5 to 6 minutes.
- Serve salmon on top of “rice” and top with tomatoes.
Per serving: 408 calories, 42 g protein, 9 g carbs (3 g fiber), 23 g fat
Don’t forget the crispy glass of white wine and keep an eye on the fish if you have pets. Ha ha!