Ingredients
Method
- 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.
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.