Roasted Lemon Salmon
with mushroom cauliflower ‘risotto’
- Vinegar, red or white wine - 1 Tbsp
- Oil, olive - 1 Tbsp
- Lemon zest - 1 tsp
- Thyme, dried - 1 tsp
- Salmon - 1 lb
- Foil - for baking
- Cauliflower florets - 12 oz , riced
- Onions, medium - 1 , diced
- Garlic - 2 cloves , chopped
- Baby spinach - 5 oz , roughly chopped
- Mushrooms, any button - 8 oz , chopped (look for pre-chopped to save time)
- Butter - 3 Tbsp
- Stock, any type - 1/2 cup
- Lemon juice - 1 tsp
Make marinade - Whisk together vinegar, olive oil, lemon zest, and dried thyme. (Can be done up to 5 days ahead)
Marinate salmon - (If prepping right before cooking, get oven heating while salmon marinates.) Combine salmon and marinade, turning salmon to coat. Leave salmon flesh-side down in marinade and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Onions / Garlic / Spinach - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Chop mushrooms.
Heat oven to 425F / 218C.
Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.
Remove salmon from marinade (discard marinade) and place salmon skin side-down on sheet pan. Season salmon with some salt and pepper.
Bake salmon until it flakes easily with a fork, 12 to 15 minutes.
While salmon bakes, heat a saute pan with butter over medium heat. When butter melts, add mushrooms and onions. Saute until mushrooms are dark golden brown and very tender, 5 to 7 minutes.
To mushrooms add spinach, garlic, and some salt. Saute until spinach is wilted, 3 to 4 minutes.
Add in cauliflower and stock and cook everything together until cauliflower is tender and warmed through, 3 to 4 minutes more. Squeeze lemon juice over top and season with some salt.
Serve salmon over cauliflower ‘risotto’. Enjoy!