A clean, colorful, and delicious low-carb meal made with seasoned roasted salmon, bold Spanish-style cauliflower rice, and a refreshing side of fresh tomato wedges. Ready in 30 minutes—perfect for a nourishing dinner that doesn’t compromise on flavor.
Roasted Salmon with Vibrant Veggies
Description
This Roasted Salmon with Vibrant Veggies dish is a powerhouse of clean protein, healthy fats, and nutrient-rich vegetables—perfect for supporting heart health, brain function, and inflammation control.
Salmon provides high-quality omega-3 fatty acids (EPA and DHA), known for reducing inflammation, improving cardiovascular health, and supporting cognitive function. It's also rich in B vitamins, particularly B12 and B6, which help regulate energy metabolism and reduce fatigue.
The Spanish cauliflower rice adds vibrant flavor and fiber without the carb load of traditional rice. Cauliflower is high in vitamin C, K, and antioxidants, supporting immune function and detoxification. Spices like cumin and paprika bring bold flavor, support digestion, and reduce inflammation.
The fresh tomato side adds lycopene, a powerful antioxidant known for supporting skin health and protecting against oxidative stress.
This balanced meal keeps blood sugar stable, promotes satiety, and helps meet your daily intake of essential vitamins and minerals, making it a fantastic option for low-carb, keto, and anti-inflammatory diets.
Ingredients:
For the Spanish Cauliflower Rice:
Fresh Side:
INSTRUCTIONS
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Prepare the Ingredients
Wash and pat dry the salmon fillets.
If you're not using pre-riced cauliflower, rice it yourself. Chop the cauliflower into florets and pulse it in a food processor until it resembles rice.
Chop the onion, mince the garlic, and cut the tomato into wedges.
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Roast the Salmon
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Place the salmon fillets, skin-side down, on the baking sheet.
Brush each fillet with olive oil.
Season with smoked paprika, garlic powder, salt, and pepper.
Bake in the preheated oven for 12–15 minutes or until the salmon is cooked and flakes easily with a fork.
Optional: Squeeze fresh lemon juice over the salmon right after baking for added brightness.
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Cook the Spanish Cauliflower Rice
Heat one tablespoon of olive oil in a large skillet over medium heat.
Sauté the chopped onion for 2–3 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the riced cauliflower and cook for 1–2 minutes, stirring often.
Add the tomato sauce, cumin, smoked paprika, salt, and pepper to the skillet.
Cook everything together for 5–7 minutes, stirring occasionally, until the cauliflower is tender and well-coated in sauce.
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Plate and Serve
Scoop a generous portion of Spanish cauliflower rice onto each plate.
Top with a roasted salmon fillet.
Garnish with fresh parsley.
Add a few tomato wedges on the side for a refreshing finish.
Serve immediately and enjoy your healthy, flavorful, low-carb meal!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 24g37%
- Potassium 850mg25%
- Total Carbohydrate 10g4%
- Dietary Fiber 4g16%
- Protein 35g70%
- Vitamin C 60 mg
- Vitamin B12 4.5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tip: If you're using store-bought tomato sauce or seasonings, make sure they’re labeled “gluten-free” to avoid cross-contamination or hidden gluten sources.
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