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Ingredients

1 cup long-grain brown rice
2 cups small cauliflower florets
1 1/2 cups water
1/2 cup chopped yellow onion
2 teaspoons curry powder
1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, with their liquid
1 lemon, halved, divided
12 ounces boneless, skinless wild Coho salmon fillet, cut into large chunks
2 tablespoons chopped parsley or cilantro

Description

Here's An Oven-baked Dish That's An Easy Solution For Busy Weeknights. The Recipe Is A Great Example Of How To Affordably Enjoy Some Of The Best Fish On Earth-wild-caught Salmon From A Marine Stewardship Council Certified-sustainable Fishery. It Also Show

Wholefoods