Nutrition News: A Yogurt a Day
1/4 cup golden raisins
1 tablespoon fresh lemon juice
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
4 (4.5 oz) skin-on salmon fillets, about 1 inch thick
4 lemon wedges
Preheat oven to 450 degrees. Combine olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt and black pepper in a large bowl. Add cauliflower florets; toss well to coat. Arrange cauliflower in a single layer on a rimmed baking sheet; bake at 450 degrees for 18 to 20 minutes or until cauliflower is browned and tender. Combine the cauliflower mixture, cilantro, raisins and lemon juice in a bowl; toss gently to combine. Reduce oven temperature to 400 degrees. Combine remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon salt, coriander and allspice in a small bowl. Rub spice mixture evenly over fillets. Arrange fillets, skin side down, on a foil-lined baking sheet coated with cooking spray; bake at 400 degrees for 10 minutes or until done. Serve with cauliflower mixture and lemon wedges. Serves 4 (serving size: 1 fillet and about 3/4 cup cauliflower).
Per serving: 270 calories, 30 g protein, 13 g carbohydrate, 8 g sugars, 11 g fat, 3 g fiber, 455 mg sodium.
Charlyn Fargo is a registered dietitian at Hy-Vee in Springfield, Ill., and the media representative for the Illinois Academy of Nutrition and Dietetics. For comments or questions, contact her at firstname.lastname@example.org or follow her on Twitter @Nutrition Rd. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.