Rosemary-Lemon Salmon With Cauliflower

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

Salmon

• Salmon fillet, raw, 480g
• Rice bran oil, 4 tsp
• Lower-sodium salt, ½ tsp
• Black pepper, ½ tsp
• Dried rosemary, 1 tsp
• Lemon slices, 2 whole
• Lemon juice, 8 tsp

Cauliflower

• Cauliflower florets, 4 cups
• Water, plain, ¼ cup
• Rice bran oil, ½ tbsp
• Garlic, 1 clove (crushed)
• Dried cranberries, 2 tbsp (diced)
• Almonds, 2 tbsp (chopped)
• Fresh parsley, 2 tbsp (chopped)
• Lower-sodium salt, ¼ tsp
• Black pepper, Few grinds

Method

Salmon

1. Preheat a covered pan over medium heat.
2. Slice the salmon equally into 4 portions and place them on separate sheets of aluminium foil (big enough to wrap the salmon).
3. Brush the top and bottom sides of the fish with oil, then season it with salt, black pepper and rosemary.
4. For each portion, drizzle 2 teaspoons of lemon juice and top with 2 lemon slices, before closing the foil into a tight package.
5. Place wrapped salmon pieces on the preheated pan over medium heat and cook for about 10 – 12 minutes. Meanwhile, prepare the cauliflower.

Cauliflower

1. Add the cauliflower and water into a pan, cover and cook over medium heat for about 3 minutes. Remove and soak in ice water to cool.
2. Using medium heat, add in the oil and garlic in a non-stick pan and cook till fragrant or golden brown.
3. Drain the cauliflower before adding it into the pan.
4. Mix in the cranberries, almond, parsley, salt and black pepper. Stir to heat through.
5. Serve the cauliflower mixture alongside with the salmon.

TIP!
Add in a medium baked potato to make it a balanced meal!

Nutrients per serving
Energy: 345.8 kcal
Protein: 24.9g
Total Fat (Saturated Fat): 21.5g (4.3g)
Cholesterol: 34.3mg
Carbohydrates: 13.8g
Sodium: 333.4mg
Dietary Fibre: 3.3g