Crispy Lemon-Garlic Salmon with Creamy Coconut-Lime Cauliflower Rice and Roasted Pineapple Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Garlic Salmon with Creamy Coconut-Lime Cauliflower Rice and Roasted Pineapple Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Garlic Salmon with Creamy Coconut-Lime Cauliflower Rice and Roasted Pineapple Salsa

Experience a delightful balance of crispy, zesty salmon paired with a luxuriously creamy coconut-lime cauliflower rice, all crowned with a burst of sweet and tangy roasted pineapple salsa. This dish is a refreshing mix of textures and bright flavors, perfect for a nourishing and energizing meal any time of the day.

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NUTRITION

428kcal
Protein
34.3g
Fat
21.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup riced Cauliflower

1/4 cup Light Coconut Milk

1/2 cup Pineapple Chunks

1 medium Lemon

1 medium Lime

2 cloves Garlic

1 tsp Olive Oil

2 tbsp Fresh Cilantro (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your broiler to high and adjust the oven rack to about 6 inches from the heat source.

  • 2

    Lightly pat the salmon dry with paper towels. Season both sides with salt, pepper, and a squeeze of lemon juice. Mince one garlic clove and gently press onto the salmon for an extra garlic kick.

  • 3

    Place the salmon on a broiler-safe pan and broil for about 6-8 minutes or until the skin is crispy and the flesh is just cooked through. Remove from heat and set aside.

  • 4

    While the salmon is broiling, prepare the cauliflower rice. In a medium skillet, heat olive oil over medium heat. Add the riced cauliflower and sauté for 3-4 minutes until slightly tender.

  • 5

    Stir in the light coconut milk, juice from half of the lime, the remaining minced garlic, and season lightly with salt and pepper. Allow the mixture to simmer for an additional 2 minutes to combine flavors.

  • 6

    For the roasted pineapple salsa, preheat a grill pan or skillet over medium-high heat. Grill the pineapple chunks for 2-3 minutes per side until grill marks appear and natural sugars caramelize. Transfer the grilled pineapple to a bowl and toss with chopped cilantro and a squeeze of the remaining lime juice.

  • 7

    To plate, serve a portion of the coconut-lime cauliflower rice, place the crispy broiled salmon atop, and spoon the roasted pineapple salsa over the salmon. Garnish with extra cilantro and a lemon wedge if desired.

Crispy Lemon-Garlic Salmon with Creamy Coconut-Lime Cauliflower Rice and Roasted Pineapple Salsa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Lemon-Garlic Salmon with Creamy Coconut-Lime Cauliflower Rice and Roasted Pineapple Salsa

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Garlic Salmon with Creamy Coconut-Lime Cauliflower Rice and Roasted Pineapple Salsa

Experience a delightful balance of crispy, zesty salmon paired with a luxuriously creamy coconut-lime cauliflower rice, all crowned with a burst of sweet and tangy roasted pineapple salsa. This dish is a refreshing mix of textures and bright flavors, perfect for a nourishing and energizing meal any time of the day.

NUTRITION

428kcal
Protein
34.3g
Fat
21.7g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Salmon Fillet

1 cup riced Cauliflower

1/4 cup Light Coconut Milk

1/2 cup Pineapple Chunks

1 medium Lemon

1 medium Lime

2 cloves Garlic

1 tsp Olive Oil

2 tbsp Fresh Cilantro (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your broiler to high and adjust the oven rack to about 6 inches from the heat source.

  • 2

    Lightly pat the salmon dry with paper towels. Season both sides with salt, pepper, and a squeeze of lemon juice. Mince one garlic clove and gently press onto the salmon for an extra garlic kick.

  • 3

    Place the salmon on a broiler-safe pan and broil for about 6-8 minutes or until the skin is crispy and the flesh is just cooked through. Remove from heat and set aside.

  • 4

    While the salmon is broiling, prepare the cauliflower rice. In a medium skillet, heat olive oil over medium heat. Add the riced cauliflower and sauté for 3-4 minutes until slightly tender.

  • 5

    Stir in the light coconut milk, juice from half of the lime, the remaining minced garlic, and season lightly with salt and pepper. Allow the mixture to simmer for an additional 2 minutes to combine flavors.

  • 6

    For the roasted pineapple salsa, preheat a grill pan or skillet over medium-high heat. Grill the pineapple chunks for 2-3 minutes per side until grill marks appear and natural sugars caramelize. Transfer the grilled pineapple to a bowl and toss with chopped cilantro and a squeeze of the remaining lime juice.

  • 7

    To plate, serve a portion of the coconut-lime cauliflower rice, place the crispy broiled salmon atop, and spoon the roasted pineapple salsa over the salmon. Garnish with extra cilantro and a lemon wedge if desired.