Roasted Cauliflower Salmon Bowls
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Ingredients
- 1 (12-oz) pkg cauliflower florets
- ½ red onion, thinly sliced
- 3 Tbsp olive oil, divided
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1½ Tbsp finely chopped fresh parsley
- 1 tsp dried dill
- 1 tsp dried oregano
- 3 (6-oz) salmon fillets
- ½ (5-oz) pkg baby arugula (or baby spinach)
- 1 cup grape tomatoes, halved
- ½ English cucumber, cut into half-moons
- ½ (6-oz) pkg crumbled feta cheese
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F. Toss together cauliflower, onion, 1½ Tbsp oil, and ¼ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer. Bake 20 to 25 minutes or until cauliflower is tender, stirring once.
- Meanwhile, stir together parsley, dill, oregano, and ¼ tsp each salt and pepper in a small bowl. Arrange salmon on a separate rimmed baking sheet; rub with parsley mixture, and drizzle with 1½ Tbsp oil. Bake 10 minutes or until salmon flakes with a fork.
- Divide cauliflower mixture, arugula, tomatoes, cucumber, salmon, and cheese among 3 bowls. Serve with lemon wedges.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
483
|
483
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 46 | 46 |
| Carb (g) | 15 | 15 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 857 | 857 |
Low Carb Meal Plan
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