Roasted Cauliflower Salmon Bowls
Ingredients
- 2 (12-oz) pkg cauliflower florets
- ½ red onion, thinly sliced
- 7 Tbsp olive oil, divided
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 3 Tbsp finely chopped fresh parsley
- 1 Tbsp Greek seasoning
- 6 (4-oz) salmon fillets
- 1 (5-oz) pkg baby arugula (or use baby spinach)
- 1 cup grape tomatoes, halved
- 1 English cucumber, cut into half-moons
- 1 (6-oz) pkg crumbled feta cheese
- 2 lemons, cut into wedges
Instructions
- Preheat oven to 400°F. Toss together cauliflower, onion, 3 Tbsp oil, and ½ 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, whisk together 4 Tbsp oil, parsley, Greek seasoning, and ½ tsp each salt and pepper in a small bowl.
- Arrange salmon on a separate rimmed baking sheet; drizzle with 1 Tbsp oil mixture. Bake 10 minutes or until fish flakes with a fork.
- Combine arugula, tomatoes, cucumber, and 3 Tbsp oil mixture in a bowl; toss.
- Divide cauliflower mixture, arugula mixture, salmon, and cheese among 6 bowls. Serve with lemon wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
439
|
439
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 34 | 34 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 694 | 694 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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