Pan Seared Salmon with Cauliflower Spinach Rice

Ingredients

• Salmon200 g
• Cauliflower2 cup (220 g)
• Spinach1/2 cup (15 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Season the salmon fillet with half of the oil, salt and pepper to taste. Let it rest for a few minutes.

2. 2

   Step 2

   Place the pan over high heat. Once heated, add the salmon.

3. 3

   Step 3

   Cook for 2-3 minutes per side, the time will depend on the thickness of the piece. Then lower the heat and continue cooking for 6 to 7 more minutes, depending on the desired doneness.

4. 4

   Step 4

   Simultaneously, cut the cauliflower into florets and grate to achieve the texture of rice grains. Also, instead of grating you can finely chop the cauliflower.

5. 5

   Step 5

   Chop the garlic, bell pepper and spinach. Optionally, you can add some dried blueberries.

6. 6

   Step 6

   Place a pan over medium heat. Once heated, pour in the remaining oil and add the garlic, bell pepper and a pinch of salt.

7. 7

   Step 7

   Stir and cook for 5 minutes over medium heat. Next, add the cauliflower, stir, cover and cook for 5 more minutes.

8. 8

   Step 8

   A few minutes before removing, add the spinach. Stir and season to taste.

9. 9

   Step 9

   Serve the salmon with cauliflower and spinach rice hot on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Salmon with Cauliflower Spinach Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.