Baked Salmon, Roasted Cauliflower and Lemon/Scallion Rice

A beautiful piece of baked salmon and seasonal roasted cauliflower will share the spotlight tonight. You’ll complete the plate with some light and refreshing Lemon/Scallion Rice. The salmon and cauliflower are served over a delightful green pea chutney. I discovered the chutney in Priya Krishna’s outstanding cookbook, “Indian (ish).” This wonderfully playful and informative cookbook is filled with yummy recipes and is a “must have” for any kitchen library.
Grocery List: Baked Salmon, Roasted Cauliflower, Lemon Scallion Rice
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Baked Salmon with Roasted Cauliflower and Lemon Scallion Rice

Produce

fresh cilantro leaves

1 bunch Italian parsley

1 bunch green onions<(if needed)

1 small head of cauliflower (about 12 oz.)

1 serrano pepper

cherry tomatoes(if needed)

2 lemons

1 lime

Canned/Dried Foods

brown rice(if needed)

sesame oil(if needed)

fenugreek seeds

black peppercorns

walnuts (if needed)

low-sodium soy sauce(if needed)

Asian garlic pepper sauce(if needed)

Frozen Foods

Frozen peas (if needed)

Meat/Fish/Poultry

1 lb. fresh salmon fillets(buy in 3 equal fillets)

Chilled Foods/Dairy

Nutritional Value: Baked Salmon Roasted Cauliflower and Lemon Scallion Rice

Baked Salmon Roasted Cauliflower and Scallion Rice

Nutritional Analysis

Per Serving

Calories: 500

Protein: 39 g

Carbohydrates: 50 g

Total Fat: 16 g

(Saturated Fat:) 3 g

Dietary Fiber: 7 g

Cholesterol: 65 mg

Sodium: 240 mg

% calories from fat: 28.6%

Serving Size:

5 oz. baked salmon with 7 oz. rice mixture and 5 oz. cauliflower