Orange Thyme Salmon with Pine Nut Olive Cauli-Rice
- Minced Garlic
- Fresh Thyme
- 4 Salmon Steaks
- Bone Broth
- Sliced Red Onion
- Pine Nuts
- Avocado Oil
- Cauliflower Crumbles
serves four people.
- Preheat oven to 450 degrees and prep a pan with aluminum foil and a light coating of cooking spray
Main Dish Ingredients
4 Salmon Steaks (Available at the fresh fish counter of some grocery stores, including Meijer
1 TBSP minced jarred garlic
1 TBSP fresh thyme
1 Orange ( cut four thick slices and set aside, squeeze juice from remaining portion of orange into a measuring cup)
dash of salt
dash of black pepper
Side Dish Ingredients
1 container of cauliflower crumbles (around 4 cups) (available in the produce section of many grocery stores or use frozen cauliflower rice)
4 TBSP chicken bone broth
1/2 cup sliced red onion
4 TBSP pine nuts
1/2 TBSP garlic
2 TBSP Avocado Oil
dash of seasoning salt (I like this one)
dash of pepper
4 TBSP pitted sliced green olives
1.) Preheat oven to 450 degrees and prep a pan with aluminum foil and a light coating of cooking spray
2.) Place salmon steaks on prepared pan. Mix remaining ingredients into fresh squeezed orange juice in measuring cup. Spread orange juice spice mixture over salmon steaks (see photo below). Place an orange slice on top of each salmon steak.
3.) Bake salmon in oven for 14-16 minutes or until fish flakes with a fork.
4.) Meanwhile, add avocado oil, onion, garlic and pine nuts to sauce pan on medium heat. Cook until onion is slightly translucent and tender, around 4 minutes (see photo below).
4.) Add cauli crumbles and bone broth to pan. Cover and cook for 12-14 minutes or until cauli crumbles are tender. Stir in olives.
5.) Serve. Optional: garnish with fresh parsley as pictured below
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Recipe adapted from eMeals