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

Ingredients:

  • 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

Directions:

  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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