Salmon & Creamy Turmeric Veggies

A tasty recipe that is low-carb, dairy-free, and paleo-friendly. The salmon fillets are served with broccoli and cauliflower that have been roasted with turmeric and a creamy coconut turmeric sauce on top.

Ingredients:

• 4 salmon fillets
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 can 13
• 5 oz full-fat coconut milk
• 1 tablespoon turmeric powder
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Add broccoli and cauliflower florets to a bowl

Add olive oil, minced garlic, turmeric powder, salt, and pepper

Toss the vegetables until they are well coated

Use parchment paper to line a baking sheet and spread the vegetables out on it

Bake for 20 to 25 minutes, or until soft and golden

Season the salmon fillets with salt and pepper while the vegetables roast

On medium heat, sear the salmon fillets for three to four minutes on each side, or until they are cooked all the way through

Put the coconut milk in a saucepan and heat it over medium-low heat

Add the turmeric powder and mix it in well

Heat it all the way through

To serve, put roasted vegetables on a plate, then add salmon fillets that have been seared and sauced in creamy turmeric

Before serving, sprinkle with fresh parsley