We all have the go-to recipes and this one is one of my favorites! It looks fancy too so it always impresses. I wanted to make something that was fast, easy, and healthy. My boyfriend came away from this meal happy and full. I like to have meals that are veggie-full and get filled up from veggies instead of carbs.
- 1 large salmon fillet (~1lb)
- 1 tbsp butter or butter substitute
- 2 tbsp olive oil
- 1/4 yellow onion chopped
- 3 cloves garlic minced
- 4 cups cauliflower rice (1/4 head grated/processed)
- 1 lemon zested + juice from lemon half
- 13 oz can chicken broth
- salt and pepper to taste
- green onion or basil
Preheat oven to 425 degrees F.
Sauté chopped onion in olive oil over medium heat about 2 minutes. Add garlic and sauté for another minute.
Add butter (or substitute) to onion and garlic to melt and add cauliflower rice – stir to coat. Add chicken broth and crank the heat to high. Boil for about 7-10 minutes or until most of the liquid is absorbed but keep tasting intermittently, because you do not want the cauli rice to get too soggy. Drain excess liquid if needed (I usually have to).
Salt and pepper all sides of salmon. Place on cooking sheet. Add half the lemon zest and press the seasonings onto the salmon so they stick a little better. Place salmon in the oven. Cook time varies 15-17 minutes.
Turn heat to simmer on cauliflower rice – stir in some chopped green onion or chiffonade basil.
When the salmon is done – turn on the broiler for 2 minutes to get a firm crust on top.
Serve salmon on the cauliflower rice with green onion or basil for garnish.