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Baked Salmon with Tandoori Cauliflower

If you’re looking for a quick flavorful meal to make for dinner, this is it! This dish has around a 5 minute prep time and you just throw it in the oven and you’re all set! It’s a very basic recipe but without the traditional flavors you tend to always use, allowing you to mix it up without much extra work! A great addition to this dish would be to add capers in with the salmon before throwing it in the oven for added flavor! Hope you enjoy!

Baked Salmon with Tandoori Cauliflower

makes 2 servings

Organic or High Quality Ingredients

1 medium head of cauliflower

½ tablespoon coconut oil

1 teaspoon tandoori spice

2-6oz Wild Alaskan Salmon fillets (sustainably caught)

olive oil

1/3 lemon, thinly sliced

pinch of smoked paprika

splash of dry white wine

1. Heat oven to 325 degrees

2. Remove cauliflower florets from stem

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3. In a medium bowl, coat cauliflower with coconut oil

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4. Sprinkle on tandoori spice and mix well.

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5. Line a baking sheet with parchment paper and scatter the cauliflower evenly on the baking sheet.

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6. Cover the cauliflower with an additional piece of parchment paper and place in oven. Bake for 22-27 minutes.

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7. For the salmon, get a piece of aluminum foil and line with a piece of parchment paper. Drizzle on olive oil and place one piece of salmon on top.

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8. Sprinkle a pinch of smoked paprika on the salmon and place sliced lemon on top. Sprinkle another pinch of paprika on the top of lemon.

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9. Fold the foil in all four corners and add a splash of white wine (or more if you love a strong white wine taste!)

10. Gather the edges of foil and parchment and fold together like a calzone, leaving the salmon enough room to breathe. Keep in mind that you will have to unwrap this after baking, so don’t do it too tight or too close to the salmon, as it will be difficult once it’s hot.

11. Place on a small baking sheet (just in case any juices run out of the foil for easier clean up) and bake at 325 for 25 minutes.

Unwrap foil and enjoy your meal!

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Feel free to either leave the lemon on the top of the salmon when serving or discard! Once the lemon has caramelized, it has a great sweet taste that goes great with the salmon! My boyfriend isn’t a big fan of overwhelming lemon taste so I always leave it off when cooking for him. It’s a great thing to try both ways!