Roasted Orange-Thyme Salmon
Pine Nut-Olive Cauli-Rice
Ingredients
- 4 cloves garlic, pressed
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh orange juice
- 1 Tbsp avocado oil
- 1 tsp kosher salt
- ½ tsp pepper
- 1 (1½-lb) salmon fillet
- 2 oranges, sliced
Instructions
- Preheat oven to 450°F. Combine garlic, thyme, orange juice, oil, salt, and pepper in a small bowl.
- Rub mixture over fish, and place fish on a parchment paper-lined rimmed baking sheet; top with oranges.
- Bake 12 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 (8-oz) pkg chopped onions
- ¼ cup raw pine nuts
- 2 cloves garlic, pressed
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbsp avocado oil
- 1 (16-oz) pkg cauliflower crumbles
- ¼ cup organic chicken bone broth
- ½ cup pitted green olives
Side Dish Instructions
- Sauté onion, nuts, garlic, salt, and pepper in hot oil in a large skillet over medium-high heat 5 minutes or until onion is tender.
- Stir in cauliflower and bone broth; cover and cook 15 minutes or until cauliflower is tender. Remove from heat; stir in olives.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
261
|
143
|
404
|
| Fat (g) | 18 | 12 | 30 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 387 | 351 | 738 |
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