Tuscan Salmon with Roasted Carrots and Basmati Rice
A healthy melt-in-your mouth tuscan salmon complete with complex carbs to keep you full and fueled.
Servings: 2
Calories: 400kcal
Ingredients
- 2, 5 oz salmon filets
- 2 large carrots
- 1/2 cup uncooked basmati rice
- 1/4 white onion
- 2 garlic cloves
- 2 Tbsp cilantro
- 1 1/4 tbsp tuscan spice blend OR combine 1/2 Tbsp basil, 1/4 Tbsp rosemary, 1/4 Tbsp garlic powder & 1/4 Tbsp cayenne pepper
- 1/2 lemon
- Extra Virgin Olive Oil Spray
- salt and pepper to taste
- 1 Tbsp Extra Virgin Olive Oil
Instructions
- Preheat oven to 425F. Cut carrots diagonally into about 1" pieces. Dice the onion and dice the garlic.
- Layer a cookie sheet with aluminum foil. Spray with evoo, and toss the carrots on. Season with a pinch of the Tuscan blend and salt and pepper. Roast on the top rack for 22 minutes, tossing in the middle.
- In a medium pot, spray EVOO and add onion and half of garlic. Add rice and 3/4 cup of water. Bring to a boil. Once boiling, reduce heat to simmer and cook about 15 minutes.
- In a small bowl, combine the cilantro, with 1 Tbsp EVOO, 1 Tbsp water, and a pinch of tuscan blend. Add in remaining garlic and squeeze the lemon in.
- Once carrots have roasted, add the salmon to the pan and season with remaining Tuscan blend. Cook on the top rack for 10-12 minutes.
- Divide the rice, carrots, and salmon between 2 plates. Top with the cilantro and enjoy!
