Ingredients
Scale
- 2 salmon fillets
- 3 tbsp sriracha sauce
- 2 tbsp honey
- 1 cup white or brown rice
- 1 head cauliflower, cut into florets
- Fresh herbs (e.g., cilantro or green onions)
- 2 tbsp sesame seeds
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix sriracha and honey to create the glaze.
- Coat the salmon fillets in the sriracha honey glaze and place them on a baking sheet.
- Cut the cauliflower into florets, toss with olive oil, salt, and pepper, and spread them on the baking sheet with the salmon.
- Roast in the oven for 12-15 minutes, until the salmon is cooked through and the cauliflower is tender and caramelized.
- While the salmon and cauliflower are roasting, cook the rice according to package instructions.
- Serve the salmon over the rice with roasted cauliflower, topped with fresh herbs and sesame seeds.
Notes
Pat the salmon dry before glazing. Spread cauliflower florets in a single layer to encourage browning. If desired, broil for the last 1-2 minutes for extra char.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg