Servings: 2 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 2 Salmon filets
- 1 head Cauliflower, riced
- 2 cloves Garlic, minced
- 1 small Onion, diced
- 1 tablespoon Olive oil
- 1 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- Salt and pepper, to taste
- Chopped Green onions, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Season the salmon filets with salt and pepper, then place them on a baking sheet lined with parchment paper.
- Roast the salmon in the oven for 15-20 minutes or until it is cooked through and flaky.
- Heat the olive oil in a large skillet over medium heat while the salmon is roasting.
- Add the minced garlic, and diced onion, and sauté for 2-3 minutes until softening.
- Add the riced cauliflower to the skillet and stir well.
- Drizzle the soy sauce and sesame oil over the cauliflower, and stir to combine.
- Sauté the cauliflower rice for 5-7 minutes until tender and lightly browned.
- Divide the cauliflower rice between two plates, then top each plate with a salmon filet.
- Garnish with chopped green onions and serve.
Nutrition Facts
Calories: 378 kcal
Total fat: 21g
Saturated fat: 4g
Total carbohydrates: 13g
Dietary fiber: 5g
Sugar: 5g
Protein: 33g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Salmon Cauliflower Rice Bowl
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.