Spiced Baked Salmon
Salmon baked with a rub of cumin, brown sugar, garlic powder, chili powder and salt. Simple. Flavor-packed. And delicious.
Servings 4 people
For the Cauliflower
- 1 head organic cauliflower, broken into florets
- 1 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1/8 teaspoon ground black pepper
For the Salmon
- 2 teaspoons cumin
- 2 teaspoons dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 2 pounds salmon filet cut into 4 equal portions
- 2 cups cooked brown or white rice
- 1 lemon cut into wedges
Preheat oven to 400 degrees F. Prepare two baking sheets with tin foil.
Toss cauliflower with olive oil, garlic salt and pepper. Place on one baking sheet then place onto a rack in the lower third of the oven and roast for 25-30 minutes, flipping florets halfway through baking time.
Combine cumin, brown sugar, garlic powder, chili powder and salt in a small bowl. Place salmon filets onto one baking sheet. Coat salmon with spice rub. About ten minutes before removing the cauliflower from the oven, add the salmon to a rack in the upper third of the oven. Bake the salmon for 8-10 minutes, or until salmon flakes easily with a fork and is cooked through (time will vary, but a good rule of thumb is to cook the fish 8-10 minutes per inch of thickness). NOTE: I like to broil the salmon for the last 1-2 minutes, so it depends a nice crust. This is optional, but if you like "crispier" salmon, try this.