Thyme Roasted Salmon!

Oh what a day to be alive!

Happy Wednesday friends! Oh my gosh, I am so excited to share tonight’s recipe with you.

If you may have noticed, I have found a new appreciation for all things seafood!

And tonight’s recipe is no exception.

Thyme Roasted Salmon!

Now look – salmon is not exactly what people consider the most exciting of meals. It’s considered “healthy” and usually a little boring.

But not this recipe.

There is nothing boring or “Plain Jane” about this preparation! In fact, I’ve made this for a dinner party, and it was a hit!

Beautifully caramelized salmon fillets over herby cauliflower rice, with caramelized baby bok choy!

A meal fit for a king!

Plus, it’s gluten free, dairy free, and Specific Carb Diet friendly!

Here’s What You Need: (Serves 2)

1 lb salmon, skin removed (1/2 # per person)

Fresh thyme sprigs
1 lemon
Olive oil

1/2 head cauliflower (or 1 bag of pre-riced cauliflower)
1/2 onion, small dice
2 garlic cloves, minced
1 tsp oregano
1 tsp basil
2 Tbsp good dry white wine (one you would drink!)

((OR — 1/2 cup wild rice, cooked in vegetable stock, per package directions)

4 baby bok choy
1/2 onion, small dice
2 garlic cloves, minced
2 Tbsp good dry white wine

Tools:
Baking Sheet
Nonstick Tin Foil
Good Chef’s Knife
2 frying pans

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with tinfoil. Cut your salmon into 2 equal filets. Place on your baking sheet. Drizzle with 1 Tbsp of olive oil and season with salt and pepper. Place several sprigs of fresh thyme on top of the salmon. Squeeze half of a lemon over top of the salmon, and cook for 12-15 minutes, until cooked through. Squeeze more lemon over top when you take it out of the oven.

Meanwhile, make your cauliflower rice. You can either buy pre-riced cauliflower at the store (I did this to save time), or you can rice your cauliflower by putting 2 cups of cauliflower florets in the food processor, and processing until it resembles rice. Then, place all your riced cauliflower in clean kitchen towel, and wring out all the excess liquid.

Then, in a large nonstick skillet, saute your onion and garlic in 2 Tbsp olive oil. Season with salt and pepper, and cook over medium heat for about 3 minutes, until the onion becomes transluscent. Then, add your riced cauliflower, and oregano and basil. Cook for about 8-10 minutes, until the cauliflower has become tender. Deglaze your pan with a healthy splash or two of dry white wine.

Also, cook your baby bok choy. Cut each bok choy in half lengthwise, through the bulb.

Heat 2 Tbsp olive oil in a large, nonstick pan. Saute the other half of your onion, and additional two garlic cloves. Let them cook for about 3 minutes. Then, place your baby bok choy cut-side-down in the pan, and cook for about 8 -10 minutes, flipping the bok choy to the other side, half way through. After you flip the bok choy, add about 2 Tbsp dry white wine to deglaze the pan.

To plate, place one salmon filet on top of 1/2 cup cauliflower rice (or regular rice), and four baby bok choy halves. Serve with the white wine you cooked with!

Oh my gosh this was so good! Salmon will never be the same again! I’m telling you – fresh herbs are a GAME CHANGER!! They really make such a difference when you cook – especially with the delicate flavors of seafood!

The salmon was so juicy and delicious. By adding a little olive oil on top, it created this nice crisp crust that caramelized in the onion. It was so delightful. And that thyme flavor really permeated into every bite.

It paired just perfectly with that herby cauliflower rice! Oh my gosh, if you’ve never made cauliflower rice, do yourself a favor and do it NOW! I made this meal for my gentleman friend and I, and he had regular rice, and I had cauliflower rice, and he actually liked the cauliflower rice BETTER!! It was THAT GOOD! There’s just something about the subtle notes of oregano and basil, with that sweet kiss of white wine, and deep rich olive oil flavor that really hit the spot! It was absolutely lovely!

And then the baby bok choy! This is a vegetable that is relatively new to me, but I love it! It has a bit of a bite to it, and a slight cabbage like flavor, but it really takes on what it’s cooked with! So by pan searing it, it allows it to caramelize, and bring out the natural sweetness to it. And then the onion, garlic and white wine chime in, giving it a beautiful flavor profile that rounds out the meal!

Now, I can’t rave about this meal without briefly mentioning the health factors of this meal! In a word, it is so good for you! There’s a bounty of protein, vitamins and minerals, there’s healthy fats and omega 3’s, calcium, beta carotene, folate, and fiber. Not only is it delicious, but your body will thank you for treating it to such a healthful meal!

Make this for dinner. Tonight. I promise, you’ll never look at salmon the same again!

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

TAKE ME TO THE B³ STORE!

A huge shoutout to Reason Nutrition Beverage! Their all-natural, high calorie drink is not only delicious, but it has no “garbage” in it! Utilizing the wholesome goodness of coconut oil, it’s a phenomenal option for those needing to gain weight in recovery, or for those simply looking to supplement their diet with convenient and fast nutrition. Check them out!

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