Garlic Salmon & Parm Cauli-Rice

Garlic Butter Salmon and Parm Cauliflower Riced :

Ingredients

For the salmon

1. 2 pounds wild salmon fillet

2. ½ cup fresh Parmesan, finely grated

3. Salt and fresh cracked pepper

4. 2 large cloves garlic, grated

5. 1 teaspoon paprika

6. 1 teaspoon Italian seasoning

7. 2 tablespoons unsalted butter divided

For the cauliflower rice

1. 3 cups riced cauliflower (about 1 medium head)

2. ½ cup white onion, chopped

3. 2 large cloves garlic minced

4. 2 tablespoons vegetable stock

5. Juice + zest of one lemon

6. 1 tsp. sour cream

7. Red chili pepper flakes, optional

8. ¼ cup fresh parsley chopped

Instructions: For the salmon:

1. Preheat oven to 400°F. Line a baking tray with a large piece of foil. Place the salmon fillet, skin side down, on the baking sheet.

2. In a shallow plate, combine parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the salmon with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.

3. Bake uncovered for 12-15 minutes (depending on the thickness of your fillet), until the crust is golden and the salmon is cooked and flakes easily with fork.

For the Cauliflower Rice:

1. Heat a large skillet over medium high heat. Melt 2 tablespoons of butter, and fry the garlic and onion for 1 minute until fragrant.

2. Add the riced cauliflower to the skillet and stir to mix everything together. Continue to cook for 1 minute.

3. Stir in the 2 tablespoons vegetable stock, 1 tsp sour cream, about half the parsley, and lemon zest. Cook for one minute; then add the lemon juice and a few sprinkles of leftover Parmesan cheese.

4. Add in the remaining parsley.

5. DONE! Now place the salmon on top of the cauliflower rice and serve warm!