Salmon with Cauliflower Rice
This Salmon with Cauliflower Rice is a healthy, flavorful, and easy-to-make meal. The rich, flaky salmon pairs perfectly with the light and nutrient-packed cauliflower rice, making it a low-carb, protein-rich dish ideal for any day of the week. It's perfect for those following keto, paleo, or gluten-free diets, and it's sure to become a go-to recipe for anyone looking for a delicious, wholesome meal.
Equipment
- 1 Large skillet or frying pan
- 1 baking sheet (if baking salmon)
- 1 food processor or box grater (for ricing the cauliflower)
- 1 Knife and cutting board
- 1 spatula or spoon
Ingredients
For the Salmon:
- 4 salmon fillets 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice for garnish
For the Cauliflower Rice:
- 1 medium head of cauliflower or 1 package pre-riced cauliflower
- 1 tablespoon olive oil
- 1 clove garlic minced
- Salt and pepper to taste
- Fresh herbs or parsley for garnish optional
Instructions
Prepare the Salmon
- Preheat your oven to 400°F (200°C) if baking. Place the salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season with garlic powder, lemon zest, salt, and pepper. If pan-searing, heat olive oil in a skillet over medium-high heat. Cook the salmon for 4-5 minutes per side or until golden brown and cooked through. Alternatively, bake for 12-15 minutes or until the salmon reaches an internal temperature of 145°F (63°C).
Prepare the Cauliflower Rice
- While the salmon cooks, remove the stem and leaves from the cauliflower and cut it into florets. grate it with a box grater or pulse in a food processor to create rice-sized pieces. Heat olive oil in a large skillet over medium heat and sauté the minced garlic for about 1 minute. Add the cauliflower rice and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the rice is tender and lightly golden.
Assemble the Dish
- Serve the cooked salmon alongside the cauliflower rice. Drizzle with fresh lemon juice and garnish with parsley or herbs of choice.
Notes
Recipe Notes
- Salmon Variations: If you prefer, you can swap out salmon for other fish like trout or cod, though cooking times may vary.
- Cauliflower Rice Alternatives: You can also use pre-riced cauliflower for convenience. Just ensure to remove any excess moisture to avoid soggy rice.
- Meal Prep: Both the salmon and cauliflower rice can be stored in the refrigerator for up to 3 days. Reheat before serving.
- For Added Flavor: Add toasted sesame seeds or a drizzle of tahini to the cauliflower rice for extra flavor. You can also top the salmon with a dollop of pesto or a squeeze of fresh lemon.