Lemon Pepper Salmon with Cauliflower Rice




05 min


15 min


For Salmon:

2 4-oz. filets wild salmon

1 small lemon

Pink salt

Black pepper

For Cauliflower:

1 small or 1/2 large head cauliflower, chopped into 1/2-inch pieces

1 to 2 tsp. avocado oil or olive oil

1 to 2 cloves garlic, minced

1/4 tsp. pink salt, plus more to taste

1/4 tsp. freshly ground black pepper, plus more to taste

2 Tbsp. water


  1. Preheat oven to 400ºF.

  2. Place salmon skin side down on a baking sheet. Using a microplane, zest the whole lemon into a small bowl. Quarter the lemon; squeeze 1 to 2 quarters over the salmon. Season with a pinch of salt and a generous amount of pepper. Sprinkle with about 3/4 of lemon zest, reserving the rest.

  3. Bake salmon for 12 to 15 minutes, until desired doneness.

  4. Meanwhile, prepare the cauliflower rice: Place the chopped cauliflower in a blender or food processor and pulse on low speed until ground into a rice-like consistency.

  5. Warm oil in a large skillet over medium heat. Add garlic; saute for 30 to 60 seconds, until fragrant. Add the cauliflower rice; season with salt and pepper. Stir in water, mix well, then spread out in the skillet and let cook for 7 minutes, until the cauliflower is soft.

  6. To serve, spoon a generous portion of cauliflower rice on the plate, top it with reserved lemon zest, then place salmon filet on top. Serve with extra lemon wedges.

Good food
people together.
So do
good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden