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Baked Salmon with Sautéed Poblano Peppers and Cauliflower Rice
This Baked Salmon with Sautéed Poblano Peppers and Cauliflower Rice is a versatile option for a wholesome dinner. To enhance the nutritional content, consider pairing it with a side salad of mixed greens and a light vinaigrette. Complete the meal with a refreshing glass of infused water or herbal tea. The dish also makes for a great leftover lunch option the next day.
Serves
Prep Time
Total Time
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Ingredients
*For the Baked Salmon:*
- 2 salmon fillets (wild-caught, if available)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
*For the Sautéed Poblano Peppers:*
- 2 poblano peppers, sliced
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
*For the Cauliflower Rice:*
- 2 cups cauliflower rice (fresh or frozen)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Directions
1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the salmon and sprinkle with garlic powder, paprika, salt, and pepper.
3. Bake the salmon in the preheated oven for 12-15 minutes or until it flakes easily with a fork.
4. While the salmon is baking, heat olive oil in a skillet over medium heat. Add sliced poblano peppers and minced garlic. Sauté until the peppers are tender and slightly charred. Season with salt and pepper.
5. In a separate skillet, heat olive oil over medium heat. Add cauliflower rice and cook for 4-5 minutes until tender. Season with salt and pepper.
6. To serve, divide the sautéed poblano peppers and cauliflower rice between two plates. Top with a baked salmon fillet each.
7. Garnish with fresh herbs, if desired, and enjoy your nourishing Baked Salmon with Sautéed Poblano Peppers and Cauliflower Rice!
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