Garlic-Turmeric Salmon With Rainbow Carrots, Cauliflower, And Lemon
Garlic-turmeric salmon roasted on one pan with rainbow carrots and cauliflower. Bright, easy, and it photographs like a sunset.
Ingredients
- 2skinless wild-caught salmon fillets1 inch thick, 6 ounces each
- ¾ tspkosher salt
- ½ tspground turmeric
- ¼ tspground ginger
- Olive oil sprayI like my Misto or Bertolli
- 1garlic cloveminced
- 1 lbbaby rainbow carrots
- 2 cupcauliflower florets
- 1½ tbspolive oil
- pinchof crushed red pepper flakes
- Juice of 1/2 lemon
- Chopped fresh cilantrofor garnish
Instructions
- Heat the oven to 425°F and spray a rimmed sheet pan with oil.
- In a small bowl, mix ¼ teaspoon of the salt, ¼ teaspoon of the turmeric and ⅛ teaspoon of the ginger.
- Spray the fish with oil, rub each fillet with the garlic and spice mix, and set them on a plate.
- Spread the carrots and cauliflower on the pan, drizzle with olive oil, and season with the pepper flakes, ¼ teaspoon of the salt, and the remaining ¼ teaspoon turmeric and ⅛ teaspoon ginger. Toss and spread in a single layer.
- Roast, stirring once halfway, until almost done, about 25 minutes.
- Push the vegetables to one side and add the salmon to the other. Roast until the salmon flakes easily with a fork and the vegetables are crisp-tender, 8 to 10 minutes. Sprinkle everything with the remaining ¼ teaspoon salt and the lemon juice, and scatter cilantro on top.
Kitchen's closed A little dish soap and baking soda gets turmeric off a sheet pan. Nothing gets it off a white shirt. You were warned.