Baked salmon with cauliflower rice

Summary

Looking for a delicious and nutritious meal to impress? Dive right into this Baked salmon with cauliflower rice recipe! Perfectly tender salmon paired with fluffy cauliflower rice will not only satisfy your taste buds but also keep you on track with your health goals. Ready to embark on this flavorful journey? Read on!

Ingredients

• Salmon fillets: 2 (approximately 6 oz. each [170 grams])
• Fresh cauliflower: 1 head (around 2 lbs. [900 grams])
• Olive oil: 2 tbsp (30 ml)
• Lemon: 1 (zest and juice)
• Garlic cloves: 2 (minced)
• Fresh dill: 2 tbsp (chopped)
• Salt: 1 tsp (5 grams)
• Black pepper: ½ tsp (2.5 grams)
• Paprika: ½ tsp (2.5 grams)

Preparation Time

Approximately 10 minutes.

Cooking Time

Around 20 minutes.

Serves

2 people.

Nutritional Facts (Per Serving)

• Calories: 420
• Protein: 34 grams
• Carbohydrates: 10 grams
• Dietary Fiber: 4 grams
• Sugars: 4 grams
• Fat: 27 grams
• Saturated Fat: 5 grams
• Sodium: 600 mg
• Potassium: 900 mg

Cooking Instructions

1. Start by preheating your oven to 400°F (200°C).
2. While the oven is getting ready, rinse the salmon fillets and pat them dry with a paper towel.
3. In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped dill, salt, pepper, and paprika. This will be your salmon marinade.
4. Coat the salmon fillets with the marinade, ensuring they’re covered on all sides.
5. Place the marinated salmon on a baking sheet lined with parchment paper.
6. Pop the salmon into the preheated oven for about 15-20 minutes or until the salmon easily flakes with a fork.
7. While the salmon is baking, let’s prepare the cauliflower rice. Remove the leaves and stem from the cauliflower and chop it into chunks.
8. Using a food processor, pulse the cauliflower chunks until they resemble rice grains.
9. In a large skillet, heat a tbsp of olive oil over medium heat.
10. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender.
11. Season the cauliflower rice with a pinch of salt and black pepper to taste.

Tips

1. For an added crunch, consider tossing some chopped nuts like almonds or cashews into the cauliflower rice.
2. Overcooking salmon can make it dry. Keep an eye on it, especially during the last few minutes.
3. If you’re not a dill fan, swap it out for parsley or chives.
4. Store leftovers in an airtight container in the fridge for up to two days.

Serving Suggestions

• Serve the Baked salmon with cauliflower rice on a plate, garnishing the salmon with some leftover dill and a lemon wedge.
• Complement the dish with a fresh salad of arugula, cherry tomatoes, and a lemon vinaigrette.
• A cool, cucumber yogurt sauce (tzatziki) can also be a delightful pairing with the salmon.

FAQs

How can I store leftover Baked salmon with cauliflower rice?

Place it in an airtight container and refrigerate. It’s best consumed within two days.

Can I use frozen cauliflower rice?

Yes, it’s a convenient alternative! Just make sure to drain any excess water after cooking.

What’s the best way to ensure my salmon is perfectly cooked?

Insert a fork into the thickest part. If it flakes easily, it’s done!

Can I substitute another fish for salmon?

Sure! This recipe would work well with cod, tilapia, or trout.

What other herbs can complement the Baked salmon with cauliflower rice?

Basil, cilantro, or even tarragon can be great additions.

Can I grill the salmon instead of baking?

Absolutely! Grilling gives a smoky flavor that many adore.

What are the health benefits of eating salmon?

Salmon is a fantastic source of omega-3 fatty acids, high-quality protein, and essential vitamins and minerals.

How do I zest a lemon?

Use a grater or a special zesting tool. Just scrape the outer skin, avoiding the white pith beneath.

Is Baked salmon with cauliflower rice keto-friendly?

Yes! It’s low in carbs and rich in proteins and good fats.

Can I add vegetables to the cauliflower rice?

Definitely! Bell peppers, peas, or even diced carrots can be great additions.

There you have it! A delectable, healthful, and easy-to-make Baked salmon with cauliflower rice. Enjoy your cooking adventure!

Baked salmon with cauliflower rice

Looking for a delicious and nutritious meal to impress? Dive right into this Baked salmon with cauliflower rice recipe! Perfectly tender salmon paired with fluffy cauliflower rice will not only satisfy your taste buds but also keep you on track with your health goals. Ready to embark on this flavorful journey? Read on!

5 from 1 vote

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Baked salmon with cauliflower rice

Amount per Serving

Calories

420

% Daily Value*

Fat

 

27

g

42

%

Saturated Fat

 

5

g

31

%

Sodium

 

600

mg

26

%

Potassium

 

900

mg

26

%

Carbohydrates

 

10

g

3

%

Fiber

 

4

g

17

%

Sugar

 

4

g

4

%

Protein

 

34

g

68

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – Salmon fillets: 2 approximately 6 oz. each [170 grams]
• – Fresh cauliflower: 1 head around 2 lbs. [900 grams]
• – Olive oil: 2 tbsp 30 ml
• – Lemon: 1 zest and juice
• – Garlic cloves: 2 minced
• – Fresh dill: 2 tbsp chopped
• – Salt: 1 tsp 5 grams
• – Black pepper: ½ tsp 2.5 grams
• – Paprika: ½ tsp 2.5 grams

Instructions

• Start by preheating your oven to 400°F (200°C).
• While the oven is getting ready, rinse the salmon fillets and pat them dry with a paper towel.
• In a mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, chopped dill, salt, pepper, and paprika. This will be your salmon marinade.
• Coat the salmon fillets with the marinade, ensuring they’re covered on all sides.
• Place the marinated salmon on a baking sheet lined with parchment paper.
• Pop the salmon into the preheated oven for about 15-20 minutes or until the salmon easily flakes with a fork.
• While the salmon is baking, let’s prepare the cauliflower rice. Remove the leaves and stem from the cauliflower and chop it into chunks.
• Using a food processor, pulse the cauliflower chunks until they resemble rice grains.
• In a large skillet, heat a tbsp of olive oil over medium heat.
• Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender.
• Season the cauliflower rice with a pinch of salt and black pepper to taste.

Notes

1. For an added crunch, consider tossing some chopped nuts like almonds or cashews into the cauliflower rice.
2. Overcooking salmon can make it dry. Keep an eye on it, especially during the last few minutes.
3. If you’re not a dill fan, swap it out for parsley or chives.
4. Store leftovers in an airtight container in the fridge for up to two days.