Looking for a weeknight dinner that is both nourishing and full of bold flavor? This Turmeric Cauliflower with Grilled Salmon brings together vibrant spices, fresh vegetables, and high-quality protein in one balanced plate. It is built around ingredients known for their natural anti-inflammatory properties, making it an excellent choice for anyone wanting to support overall wellness while still enjoying a delicious, satisfying meal.
Why This Anti-Inflammatory Meal Works
Turmeric has long been used for its powerful benefits. Studies suggest that curcumin, the active compound in turmeric, may help ease inflammation tied to arthritis, metabolic concerns, and chronic disease. Its warm flavor pairs perfectly with cumin and garlic, creating a fragrant coating for tender cauliflower.
Salmon adds another layer of nutritional support. Known for its omega-3 fatty acids, salmon is often recommended to lower inflammation markers such as C-reactive protein. When lightly grilled or pan-seared, it becomes crispy on the outside and flaky on the inside, offering both texture and richness.
Extra virgin olive oil brings everything together. Often highlighted for its role in supporting heart and brain health, olive oil is a staple in anti-inflammatory diets thanks to its antioxidants and monounsaturated fats. Combined with turmeric and salmon, it creates a wholesome, balanced dish that feels good to eat.
A Quick and Straightforward Preparation
This recipe keeps things simple. Cauliflower florets are steamed until tender, then tossed with warm olive oil, garlic, turmeric, and cumin. The spices bloom in the heat, coating the cauliflower in a golden, aromatic layer. A splash of lemon juice brightens everything and adds a fresh contrast to the earthy flavors.
For the salmon, minimal seasoning is needed. A hot pan, a drizzle of olive oil, and a pinch of salt help the skin crisp beautifully. Cooking the fillets skin-side down first ensures the flesh stays moist. After a short cook on medium heat, a covered pan allows the salmon to finish gently without drying out.
Once plated, the turmeric cauliflower and grilled salmon complement each other in both taste and nutrition. It’s a dish that feels comforting yet light, simple enough for a busy evening but flavorful enough to serve to guests.
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Turmeric Cauliflower with Grilled Salmon: A Simple Anti-Inflammatory Dinner
- Total Time: 25 min
Ingredients
1 head cauliflower, cut into florets
3 teaspoons olive oil
1 ½ teaspoons turmeric
½ teaspoon cumin
2 cloves garlic, chopped
2 salmon fillets (skin on, 400g)
Salt, to taste
1 teaspoon lemon juice
Instructions
- Steam the cauliflower florets until tender.
- Heat 1 teaspoon of olive oil in a small pan, add garlic, turmeric, and cumin. Toss steamed cauliflower in the spiced oil until well coated. Remove from heat, add lemon juice and 1 teaspoon olive oil, and set aside.
- Heat 1 teaspoon olive oil in a medium pan over medium heat. Season salmon with salt and place skin-side down.
- Cook salmon for 6 minutes, then cover the pan with a lid. Reduce heat and cook for another 4 minutes or until salmon is cooked through.
- Serve the grilled salmon alongside the turmeric cauliflower.
Notes
- For extra flavor, add a pinch of black pepper or a squeeze of fresh lemon over the salmon before serving.
- Cauliflower can be roasted instead of steamed for a slightly nuttier taste.
- Make sure not to overcook the salmon; it should be moist and flaky, not dry.
- Leftovers can be stored in the fridge for up to 2 days and are great for meal prep.
- Prep Time: 10 min
- Cook Time: 15 min
