With only one pan to clean and 20 minutes to prepare, this recipe checks all the boxes for a fast but nutrient-dense (and tasty!) meal, perfect for the busiest of weeknights.
Every ingredient in this recipe has anti-inflammatory properties. Wild-caught salmon contains high levels of omega-3 fatty acids that can help reduce inflammation in the body. High levels of antioxidants in broccoli and cauliflower also fight inflammation while garlic, extra virgin olive oil and lemon complete the inflammation-fighting roster for this quick and easy, low-carb dinner.
Ingredients
- 24 oz. wild-caught salmon
- 1/2 head organic cauliflower
- 1/2 head organic broccoli
- 5 cloves garlic, thinly sliced
- 2 TB cold-pressed, extra virgin olive oil
- sea salt to taste
- 2 TB capers
- 1/2 cup grated aged parmesan cheese
- 1 organic lemon, thinly sliced
Preparation
1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
2. Cut salmon into 6 equal pieces and place on parchment.
3. Cut cauliflower and broccoli into florets and place into a medium sized bowl and toss with garlic, olive oil and sea salt.
4. Spread vegetables around salmon on baking sheet. Add sliced lemon to salmon. Top salmon and vegetables with grated parmesan and capers and bake for 13-15 minutes. Enjoy immediately.
Nutrition Facts*
| Calories | 320 |
| Total Fat | 20g |
| Carbs | 7g |
| Protein | 18g |
| Servings Per Recipe | 6 |
*Nutrition Facts are based on 1 serving
Photographer: Carmen Troesser
