
Lemon Pepper Salmon with Cauliflower Rice
SERVES
2PREP TIME
05 minCOOK TIME
15 minIngredients
2 4-oz. filets wild salmon
1 small lemon
Pink salt
Black pepper
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
Directions
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Preheat oven to 400ºF.
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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.
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Bake salmon for 12 to 15 minutes, until desired doneness.
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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.
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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.
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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.
