After having a nice and warm sunny day, it was time to end it with grilled salmon paired with mixed broccoli and cauliflower salad and lentil fusilli. Looking forward to grilling more and having more seafood at home and what’s even better is that for dieting and weight loss purposes, this dish is perfect for lunch or dinner. It is light, bright and oh-so-good,
What’s in it:
- Salmon (no skin)
- Broccoli, 1 small head
- Romanesco broccoli, 1 small head
- Cauliflower, 1 small head
- Purple cauliflower, 1 small head
- Lentil fusilli, 1 c per person (cook according to package instructions)
- Olive oil
- Lemon (juice)
- Herbes de Provence
Cut the vegetables into bite-size florets and boil until cooked. Transfer into a bowl of ice cold water to stop the cooking process and leave it in the water bath for about 30 seconds and then separate the vegetables from the water and set aside. Rub the salmon with salt and pepper. Heat olive oil over medium-high heat. If you’re cooking salmon with skin, start cooking it skin-side up until golden brown one side about 4-5 minutes Turn the fish over and cook until firm to the touch or leave it to cook longer until crisp.
The broccoli salad and fusili sauces I used is a mixture of olive oil, pepper, and herbes de provence only I used balsamico in addition to the sauce of the salad and lemon juice to the fusili sauce. Lightly dust the salmon with paprika on top and serve on top of 1 c cooked vegetables and 1 c cooked lentil fusili.