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This recipe will not only make your taste buds dance, but your eyes will enjoy seeing all the beautiful colors! While there are 2 steps to this dish, you won’t be left with a sink of dirty dishes to clean. Just add your fish to the vegetables when they’re just about done roasting, quick set the table, and dinner will be on the table in minutes.

Garlic-Turmeric Salmon with Rainbow Carrots, Cauliflower, and Lemon

Equipment

  • Large baking sheet
  • Spatula
  • Cutting board
  • Knife
  • Small mixing bowls
  • Pastry brush (if you do not have oil spray)

Ingredients
  

  • Olive oil spray
  • ¾ teaspoon kosher salt
  • Ground black pepper to taste
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • 2 skinless wild-caught salmon filets 1 inch thick (6 ounces each) – can substitute with favorite white fish filet, such as cod, flounder, halibut)
  • 1 garlic cloved minced
  • 1 pound baby rainbow carrots or any carrots, large diced
  • 2 cups cauliflower florets
  • 1 ½ tablespoons olive oil
  • Pinch of crushed red pepper flakes
  • Juice of ½ lemon
  • Chopped fresh cilantro for garnish

Instructions
 

  • Preheat oven to 425˚F.
  • Spray a rimmed sheet pan with oil.
  • In a small bowl, combine ¼ teaspoon of the salt, ¼ teaspoon of the turmeric, and 1/8 teaspoon of the ground ginger.
  • Spray the fish with oil, then rub each filet with the garlic and spice mixture. Transfer to a plate.
  • Arrange the carrots and cauliflower on the prepared pan, drizzle with the olive oil, and season with the pepper flakes, ¼ teaspoon salt, ground black pepper to taste, and the remaining ¼ teaspoon turmeric and 1/8 teaspoon ground ginger. Toss to coat evenly and spread in a single layer.
  • Roast, stirring once halfway, until almost done, about 25 minutes. Push the vegetables to one side of the pan and add the salmon (or any fish filet) to the other side. Roast until the fish flakes easily with a fork and the vegetables are crisp-tender, 8 – 12 minutes.
  • To serve, sprinkle everything with the remaining ¼ teaspoon salt (optional) and the lemon juice, and garnish with the cilantro.