Dairy-Free, Gluten-Free, Nut-Free, Soy-Free
SERVES 4
PREP TIME: 15 MINUTES / COOK TIME: 40 MINUTES
Pop this entire meal onto a sheet pan, and bake it for a hands-off, time-saving dinner. The combination of omega-3-rich salmon, colorful potatoes, and romanesco creates a balanced, health-promoting meal. A little milder than traditional cauliflower, romanesco can be a nice substitution to mix up your vegetable intake.
1 head romanesco, cut into bite-size florets
3 medium purple potatoes, chopped
2½ tablespoons extra-virgin olive oil, divided
2 teaspoons curry powder
½ teaspoon ground cumin
¾ teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
4 (4-ounce) skin-on salmon fillets
¼ teaspoon chili powder
Bioactive ingredients:
romanesco, purple potato, olive oil, cumin, salmon
1.
Preheat the oven to 400°F. Line a sheet pan with aluminum foil.
2.
In a large mixing bowl, combine the romanesco, potatoes, 1½ tablespoons of oil, curry powder, cumin, ½ teaspoon of salt, and ½
teaspoon of pepper. Using a wooden spoon, toss to coat.
3.
Place the salmon fillets, skin-side down, in the middle of the prepared sheet pan.
4.
Drizzle with the remaining 1 tablespoon of oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper and the chili powder.
5.
Spread the potatoes and romanesco out evenly around the fillets.
6.
Transfer the sheet pan to the oven, and bake for 25 to 30 minutes, or until the fillets have cooked through and the vegetables are tender enough to be pierced easily with a fork. Remove from the oven.
Per Serving:
Calories: 458; Total fat: 21g; Saturated fat: 5g; Protein: 30g; Total carbohydrates: 39g; Fiber: 8g; Sugar: 5g; Cholesterol: 57g