Roasted Wild Salmon with Edamame Cauliflower Rice

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Wild Salmon Fillets

45 mL

Extra-Virgin Olive Oil

155 g

Shelled Edamame , boiled

to taste

Salt

to taste

Ground Black Pepper

320 g

Cauliflower

or Pre-made Cauliflower Rice

as needed

Fresh Cilantro , chopped

Cooking Instructions

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Step 1

Preheat your oven to 400 degrees F (200 degrees C).

Step 2

First, use a food processor to process the Cauliflower (320 g) into cauliflower rice if you aren't using pre-made. You want the end amount to be 3 cups.

Step 3

Season with Salt (to taste) , Ground Black Pepper (to taste) , and Extra-Virgin Olive Oil (30 mL) . Lay the rice on a baking tray and roast in preheated oven at 400 degrees F (200 degrees C) for about 30 minutes, or until the edges are nice and browned.

Step 4

Remove from the oven and fold in the Shelled Edamame (155 g) .

Step 5

Season the Wild Salmon Fillets (2) with Salt (to taste) , Ground Black Pepper (to taste) , and a drizzle of Extra-Virgin Olive Oil (15 mL) .

Step 6

Lay them on top of the cauliflower rice and edamame and roast for 8 more minutes.

Step 7

Remove from the oven, plate it and serve with a sprinkle of Fresh Cilantro (as needed) . Enjoy!