Posts tagged salmon
Baked Salmon with Cauliflower Risotto

I'm obsessed with cauliflower risotto right now! It's extremely filling, tastes like comfort food and is a perfect side dish to any protein you like. What is fabulous about cauliflower is that it literally absorbs any flavor you cook it with. This makes it the perfect base to highlight fresh herbs, salty Parmesan and rich balsamic vinegar.

Cauliflower is an excellent source of vitamins C and K as well as providing fiber, omega-3 fatty acids and magnesium! Raw cauliflower can be a little harsh to eat, but cooking it in risotto form is an excellent way to get the health benefits without the bitter taste.

You can find riced cauliflower in just about any well stocked grocery store in the produce section. If you can’t seem to find it or want to make it yourself, it’s super simple! You will need a box grater and a clean and trimmed whole head of cauliflower that you cut in half. Simply rub the cauliflower half up and down the side of the box grater with the largest holes to create “rice”. 

Blending the beans with veggie broth is an important step in this recipe as it give the risotto a creamy texture and adds a wonderful buttery taste to the cauliflower. 



Baked Salmon with Cauliflower Risotto

Makes 4 servings


  • 4 salmon fillets, skinless and bones removed

  • 2 tablespoons olive oil, divided

  • 2 tablespoons Mrs.Dash’s salt free onion and garlic seasoning

  • 4 cups grated cauliflower “rice”

  • 1 (15 oz) can great northern beans, rinsed and drained

  • 1 cup veggie broth

  • 1/2 yellow onion, diced

  • 1 cup baby bella mushrooms, thinly sliced

  • 1 clove garlic, minced

  • 1 tablespoon red wine vinegar

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon fresh dill, chopped

  • 1/4 cup fresh basil, chopped

  • 1/4 cup aged balsamic vinegar

  • 1/3 cup grated Parmesan cheese


For the salmon: Preheat oven to 400 degrees. Place salmon on a baking sheet and drizzle with one tablespoon olive oil and onion and garlic seasoning. Place in oven and bake for 12-15 minutes until salmon is firm to the touch and flakes easily with a fork. 

For the risotto: In a blender, add beans and broth. Blend until smooth and set aside. In a large skillet heat remaining tablespoon of olive oil. Add onion and mushrooms and cook until tender. Add in vinegar, dill, thyme, garlic and salt and pepper. Cook until garlic is fragrant. Add in cauliflower rice and basil. Cook and stir for 1-2 minutes. Add in blended beans and broth and cook until rice is tender but not mushy, about 3 minutes. Sprinkle Parmesan cheese over risotto and drizzle with balsamic vinegar. Serve with salmon. 


Summer Succotash with Pan- Seared Salmon and Fresh Herb Sauce

To be honest, I debated whether or not to post this recipe as it is my favorite "cook to impress" dish. It's kind of my secret recipe that I kept in my back pocket for when I needed to make a serious impact! Seriously guys, if you are trying to convince someone that healthy cuisine can be delicious and easy, this is it! Not only is this dish visual stunning, it also is insanely good ( oh and did I mention low carb, gluten free and full of amazing protein?)! 

To make this dish out of this world, you have to make sure you buy fresh salmon. Don’t skimp on your salmon for this dish as it is the star of the show! Buy it from a trusted source the day you make it. Other than that, a few fresh veggies, a whole bunch of herbs and about 45 minutes and you will be super impressed with yourself! 

Ready?? Let’s go! 

Summer Succotash with Pan-Seared Salmon and Fresh Herb Sauce

  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 sprigs thyme
  • 2 tablespoons fresh basil, chopped
  • 1 red bell pepper, diced
  • ½ cup frozen shelled edamame or frozen peas, thawed
  • 1 cup fresh corn, cut from two cobs
  • 1 large handful spinach
  • ½ cup cherry tomatoes, cut in half
  • 1 tablespoon lemon juice


  • 4 salmon fillets, skinless
  • 2 tablespoons olive oil
  • salt and pepper


  • ½ cup plain yogurt or crème fraiche
  • ¼ cup whole grain garlic mustard
  • 1 tablespoon lemon zest
  • Squeeze of lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper

Preheat oven to 400 degrees. 

For the sauce-Whisk together all ingredients and season with salt and pepper. Keep in fridge until ready to use.

For the salmon-Add olive oil to a large skillet and heat to a medium heat. Season salmon with salt and pepper. Using tongs, place salmon in skillet and sear for 3 mins until a brown crust forms on the bottom, do not move fish around. Carefully lift salmon out of skillet and place on an ungreased baking sheet. Place salmon in oven for 5 mins until you no longer see pink on the sides of the fish. Remove from oven and cover with foil.

For the succotash-Remove excess oil from the skillet you seared your salmon in. Heat skillet to a medium heat. Add in bell pepper, shallot, garlic and thyme sprigs. Sauté until fragrant, about 2 minutes. Add in remaining ingredients and cook until hot and the spinach has wilted. 

To assemble, put a spoonful of sauce on the bottom of your plate, then add succotash and salmon. Top with additional spoon of sauce.