Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice

Ingredients

• 0.3 cup slivered basil leaves 
• 4 servings pepper black freshly ground
• 2 tablespoons capers drained
• 4 cups cauliflower florets 
• 4 cups brown rice instant cooked
• 2 tablespoons lemon and herb seasoning 
• 3 tablespoons parmesan cheese grated
• 1 cup roma tomatoes chopped (plum)
• 6 fillet salmon wild
• 4 servings salt 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
2. Season salmon with salt and pepper.
3. Brush lemon and herb seasoning all over both sides of salmon.
4. Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender.
5. In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper.
6. Serve 4 of the salmon fillets with tomato mixture spooned over top.
7. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals.