NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Salmon fillet

0.25 cup Full-fat coconut milk

1 tsp Avocado oil

1 tbsp Fresh lime juice

0.5 tsp Lime zest

1 cup Baby spinach

0.5 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan skin-side up and sear for 4 minutes until a golden-brown crust forms, then flip and cook for an additional 3 minutes.

• 4

  Remove the salmon from the skillet and set aside on a plate; reduce the heat to medium.

• 5

  Add the minced garlic and grated ginger to the remaining oil in the pan, sautéing for 30 seconds until aromatic.

• 6

  Pour in the full-fat coconut milk and lime juice, whisking to deglaze the pan and simmering for 2 minutes until the sauce slightly thickens.

• 7

  Fold in the cauliflower rice and baby spinach, stirring constantly until the spinach is wilted and the cauliflower is tender.

• 8

  Return the salmon to the pan, spooning the creamy coconut sauce over the top, and garnish with fresh lime zest before serving.