Keto Salmon and Cauliflower Rice Recipe

For the Salmon:

1. Preheat the oven to 400°F (204°C). Line a baking sheet with aluminum foil. Place the salmon fillet on the baking sheet, skin side down.
2. Combine the parmesan cheese, grated garlic, paprika, and Italian seasoning on a shallow plate. Season the salmon with salt and pepper, coat it with the parmesan mixture, shake off the excess, and leave it aside.
3. Depending on the thickness of your fillet, bake uncovered for 12 to 15 minutes or until the crust is golden and the salmon is cooked and flakes easily with a fork.

For the Cauliflower Rice:

1. Melt 2 Tablespoons of butter in a large skillet over medium-high heat. Sauté garlic and onion for 1 minute or until fragrant.
2. Add the riced cauliflower to the skillet and stir everything together. Cook for another 1 minute. 
3. Stir in the vegetable stock, sour cream, half the parsley, and lemon zest. Cook for one minute before adding the lemon juice and a few sprinkles of the remaining parmesan cheese.
4. Stir in the remaining parsley.
5. Serve with salmon on top of cauliflower rice.