Soy-Maple Salmon with Cauliflower and Pistachios

• servings: 4 servings
• total time: 30 minutes

Ingredients

2 tablespoons low-sodium soy sauce

2 tablespoons maple syrup

1 tablespoon fresh orange juice, plus 1 teaspoon grated orange zest

3 cloves garlic, smashed

4 5-ounce skinless center-cut salmon fillets (preferably wild)

4 cups cauliflower florets (from 1 small head)

1/4 cup fat-free low-sodium chicken broth (or use water)

Cooking spray

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

2 tablespoons dried cranberries

2 tablespoons chopped pistachios or almonds

2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.

Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.

Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.

Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

Nutrition

• Calories: 280 calorie
• Total Fat: 11 g
• Saturated Fat: 2 g
• Cholesterol: 66 mg
• Sodium: 422 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 32 g