NUTRITION

SERVINGS

INGREDIENTS

6.35 ounces Salmon Fillet

2 cups Broccoli Florets

2 cups Cauliflower Rice

2 teaspoons Extra Virgin Olive Oil

1.5 tablespoons Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of salt and black pepper.

• 2

  Place the broccoli florets in a steamer basket over a pot of boiling water and steam for 5 to 6 minutes until they are vibrant green and tender-crisp.

• 3

  Heat one teaspoon of olive oil in a non-stick skillet over medium heat and sauté the cauliflower rice for 4 minutes until softened but not mushy.

• 4

  Stir the lemon juice, a bit of lemon zest, and the chopped fresh parsley into the cauliflower rice then remove from the heat and cover to keep warm.

• 5

  Heat the remaining teaspoon of olive oil in a separate skillet over medium-high heat until the oil is shimmering.

• 6

  Place the salmon in the skillet skin-side down and press gently with a spatula for 10 seconds to ensure even contact.

• 7

  Sear the salmon for 4 minutes until the skin is golden and crispy, then flip and cook for another 2 to 3 minutes until the fish is just opaque throughout.

• 8

  Plate the lemon-herb cauliflower rice and steamed broccoli alongside the crispy salmon and serve immediately.