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. For more information on the health benefits of intermittent fasting, see my Almond Berry Parfait Oats blog.

For the taco seasoning I created my own adobo blend to keep on hand for similar recipes. See: 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


  1. 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.
  2. Meanwhile, in a food processor (in batches as necessary), pulse the cauliflower and broccoli until finely chopped and “riced.”
  3. 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.
  4. 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!

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