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salmon with lemon + herb cauliflower rice

salmon with lemon + herb cauliflower rice
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★★★★★

5.2 from 6 reviews

This recipe features perfectly baked king salmon fillets served over a fragrant and flavorful lemon and herb cauliflower rice. The cauliflower rice is sautéed with garlic, onions, fresh herbs, toasted pine nuts, and bright lemon zest, creating a healthy, low-carb, and delicious meal that is quick to prepare and full of fresh flavors.

Ingredients

Scale

Salmon

  • 4–6 king salmon fillets
  • 1 Tbsp ghee (at room temperature)
  • Salt and lemon pepper, to taste
  • 1 Tbsp chopped chives (divided)
  • Lemon zest from 1 lemon (divided)

Cauliflower Rice

  • 1 Tbsp ghee
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 1/4 cup chopped parsley
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped dill
  • 1 tsp chopped dill (additional)
  • 8 cups cauliflower rice
  • 1/3 cup toasted pine nuts
  • 1 lemon (zested and juiced)
  • 2 cups chicken broth
  • Salt and lemon pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the salmon.
  2. Prepare Salmon: Coat the salmon fillets evenly with ghee to keep them moist during cooking.
  3. Season Salmon: Generously season the fillets with salt and lemon pepper. Sprinkle 1 teaspoon of chopped chives and a bit of lemon zest on top for added flavor.
  4. Ready the Skillet: Lightly grease a cast iron skillet with ghee and place the salmon fillets inside. Set aside until ready to bake.
  5. Sauté Onion: In a medium skillet, heat 1 tablespoon of ghee over medium heat. Add the chopped onion and cook until tender, seasoning lightly with salt as needed.
  6. Add Garlic: Stir in the chopped garlic and cook for about 2 minutes until fragrant, being careful not to burn.
  7. Add Cauliflower Rice: Add an additional tablespoon of ghee to the pan and toss in the cauliflower rice, stirring to coat evenly with the ghee and onion mixture.
  8. Cook with Broth: Pour in 2 cups of chicken broth and raise the heat to high. Cook, stirring occasionally, until the broth evaporates and the cauliflower rice is tender but not soggy.
  9. Drain Excess Liquid: If there is any remaining liquid, drain it off to prevent sogginess.
  10. Add Herbs and Lemon: Stir in the chopped parsley, remaining chives, dill, lemon zest, juice from half a lemon, and toasted pine nuts into the cauliflower rice.
  11. Season and Simmer: Season with salt and lemon pepper to taste. Toss everything together and let the mixture sit on low heat for 10 minutes to meld flavors.
  12. Bake Salmon: Place the skillet with the salmon into the preheated oven. Bake for 10 to 15 minutes, depending on the thickness of the fillets, until cooked through and flaky.
  13. Serve: Remove the salmon from the oven and serve the fillets over a bed of the warm lemon and herb cauliflower rice.

Notes

  • Adjust baking time based on the thickness of the salmon fillets to avoid overcooking.
  • For a vegetarian version, substitute chicken broth with vegetable broth and use tofu or a plant-based fish alternative.
  • To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
  • Cauliflower rice can be found pre-riced in many grocery stores or made at home by pulsing cauliflower florets in a food processor.
  • Ghee can be substituted with olive oil or butter based on dietary preferences.
  • Make sure to maintain low heat when letting cauliflower rice sit to avoid burning or drying out.

Nutrition

Keywords: salmon, cauliflower rice, lemon herb, healthy dinner, low carb, ghee, pine nuts

Find it online: https://platedandproud.com/salmon-with-lemon-herb-cauliflower-rice/