NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 tsp Olive oil

1 cup Cauliflower rice

1 cup Baby spinach

0.5 cup Cucumber

2 tbsp Avocado

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Carefully place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

• 4

  Flip the fillet and continue cooking for 2 to 3 minutes until the salmon is just opaque in the center.

• 5

  Transfer the salmon to a plate and add the cauliflower rice to the same skillet, sautéing for 3 minutes until tender.

• 6

  In a large bowl, layer the fresh baby spinach and top it with the warm sautéed cauliflower rice.

• 7

  Arrange the sliced cucumber and diced avocado over the rice, then place the salmon fillet on top.

• 8

  Drizzle the entire bowl with fresh lemon juice and garnish with chopped dill before serving.