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Week of 10/25/21

Roasted Lemon Salmon
with mushroom cauliflower ‘risotto’

Active: 40 Total: 40
Original GF Paleo Vegetarian
Roasted Lemon Salmon

You're going to love the elegant simplicity of this meal. While the salmon roasts make a paleo-friendly 'risotto' with mushrooms and spinach.

Tags
Low Calorie, Freezer Friendly
Proteins
Fish, non-canned
Cuisines
European - Mediterranean
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127

Ingredients

Metric
Servings:
4
Roasted Lemon Salmon:
  • 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
Mushroom and Cauliflower ‘Risotto’:
  • 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

Prep

  1. Make marinade - Whisk together vinegar, olive oil, lemon zest, and dried thyme. (Can be done up to 5 days ahead)

  2. 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)

  3. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  4. Onions / Garlic / Spinach - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  5. Mushrooms - Chop mushrooms.

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Make

  1. Heat oven to 425F / 218C.

  2. Line a sheet pan with foil. Spray it with nonstick cooking spray or brush with some oil.

  3. Remove salmon from marinade (discard marinade) and place salmon skin side-down on sheet pan. Season salmon with some salt and pepper.

  4. Bake salmon until it flakes easily with a fork, 12 to 15 minutes.

  5. 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.

  6. To mushrooms add spinach, garlic, and some salt. Saute until spinach is wilted, 3 to 4 minutes.

  7. 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.

  8. Serve salmon over cauliflower ‘risotto’. Enjoy!

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