Description
A vibrant Lebanese-inspired roast salmon and cauliflower salad with warm spices, bright lemon, fresh herbs, and crunchy pine nuts. This wholesome dish is comforting yet fresh, perfect for an elegant lunch or light dinner.
Ingredients
4 salmon fillets (6 oz each)
1 medium head cauliflower, cut into florets
3 tbsp olive oil
Juice of 1 large lemon
3 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
Salt, to taste
Black pepper, to taste
1/4 cup fresh parsley, chopped
1/4 cup pine nuts, toasted
1 cup cherry tomatoes, halved
Instructions
- Preheat the oven to 400°F (200°C).
- Toss cauliflower florets with 2 tablespoons olive oil, cumin, salt, and pepper.
- Spread cauliflower on a baking sheet and roast for 15 minutes until beginning to brown.
- In a small bowl, mix remaining olive oil, paprika, garlic, lemon juice, salt, and pepper.
- Brush the mixture over the salmon fillets.
- Add the salmon to the baking sheet with the cauliflower and return to the oven.
- Roast for another 10 minutes, or until the salmon flakes easily.
- In a large bowl, combine roasted cauliflower, cherry tomatoes, and parsley.
- Gently flake the salmon into large pieces and add to the salad.
- Top with toasted pine nuts and serve warm.
Notes
Broccoli or Brussels sprouts can replace cauliflower.
Serve over quinoa or couscous for a heartier meal.
Fresh herbs added just before serving keep flavors bright.
Can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 34 g
- Saturated Fat: 6 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
