NUTRITION

SERVINGS

INGREDIENTS

6 oz canned wild-caught salmon

1.5 cup cooked lamb cauliflower rice

0.5 cup cooked white rice

1 tsp extra virgin olive oil

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Drain the canned salmon thoroughly and gently pat it dry with a paper towel to ensure a crisp sear.

• 2

  Place a medium skillet over medium-high heat and add the extra virgin olive oil.

• 3

  Once the oil is shimmering, add the salmon to the pan and sear for 2 to 3 minutes until the edges are golden and slightly crispy.

• 4

  Carefully remove the salmon from the skillet and set it aside on a plate.

• 5

  In the same skillet, add the pre-cooked lamb cauliflower rice and the cooked white rice.

• 6

  Stir the rice mixture frequently for 3 to 4 minutes until it is heated through and the flavors are well combined.

• 7

  Season the rice mixture with sea salt and black pepper.

• 8

  Return the salmon to the skillet to warm through for 30 seconds, or place it directly on top of the rice mixture on a serving plate.

• 9

  Drizzle the dish with fresh lemon juice and garnish with chopped fresh parsley before serving.