Ingredients
Scale
- 1 lb broccoli florets
- 1 lb cauliflower florets
- 3 tablespoons olive oil, divided
- 4 4-oz salmon filets
- 2 teaspoons chili powder
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper
- Your favorite sauce (suggestions: Green goddess dressing, creamy cilantro and green onion sauce, harissa aioli)
Instructions
- Preheat oven to 450.
- Toss broccoli and cauliflower florets with 2 tablespoons oil and arrange on baking sheet. Sprinkle with ½ teaspoon of salt and a little pepper. Bake for 20 minutes.
- Meanwhile, mix chili powder, cumin, smoked paprika and garlic powder with remaining tablespoon of oil. Mix to create a paste.
- Pat salmon filets dry with a paper towel and then season with salt. Divide spice/oil mixture among the salmon and rub in using your fingers. I normally just do the top, but you can add the spice mixture to the sides as well if you’d like.
- When the 20 minutes is up, remove pan from oven. Toss broccoli and cauliflower and make room for salmon. Nestle filets in and bake for an additional 8-10 minutes, until salmon is done to your liking.
- Serve as-is or with your favorite sauce!
- Prep Time: 10 minutes
- Cook Time: 30 minutes