Photo: Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice Recipe
Ingredients
- Cooking spray
- 6 wild salmon fillets
- Salt
- Freshly ground black pepper
- 2 tablespoons lemon and herb seasoning
- 4 cups cauliflower florets
- 3 tablespoons grated parmesan cheese
- 1 cup chopped Roma (plum) tomatoes
- 1/4 cup slivered basil leaves
- 2 tablespoons drained capers
- 4 cups instant brown rice, cooked according to package directions
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon.
Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.
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By Neani
Ketchikan, AK
on May 31, 2012
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This recipe was so amazingly good and fresh!! Very quick and easy!! My family loved it! Clean plates and no leftovers!!
By WolfKitchen
AZ
on June 25, 2011
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AMAZING. I've made this twice, but didn't do the rice either time.
My only change was to use grape tomatoes cut in quarters instead of plum tomatoes. The flavor was much brighter, especially with the basil. I also used more capers than instructed because my family loves them.
This recipe is a keeper, absolutely!
By jen_10761355
Lehi, UT
on February 01, 2011
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It was good and tasty. I really like the tomato, basil, caper blend the best. For me, the dish seemed a little dry, like it needed something else to pull it all together, but I liked it even so.
Read all 37 reviews