Goat Cheese Salmon with Wild Rice
Servings: 4
Ingredients:
1 cup Wild Rice (uncooked)
3 cups Chicken Broth
1 1/2 lbs Salmon Fillet
1/3 cup Goat Cheese (crumbled)
1 1/3 tbsp Dijon Mustard
1 head Cauliflower (small, cut into florets)
1 1/3 tbsp Extra Virgin Olive Oil
1 cup Fresh Dill (chopped)
Salt & Pepper to taste
Directions:
Cook the rice and chicken broth together according to the package directions. Use broth instead of water.
Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
Place the salmon on one side of the prepared baking sheet, skin side down. Cut small slits into the flesh at about two-inch intervals. Do not cut through to the skin. Fill each hole equally with goat cheese, then spread the Dijon mustard over top.
Place the cauliflower on the other side of the baking sheet. Toss with the oil to coat. Bake in the oven for 15 to 20 minutes or until the salmon is cooked through.
Toss the cauliflower, rice, and dill together and divide the mixture evenly between plates. Top with salmon and enjoy!
Nutritional Info:
Protein: 45g
Carbs: 39g
Fat: 19g
Fibre: 5g
Calories: 504