Roasted Wild Salmon with Edamame Cauliflower Rice

00:45:00

Paleo, low-carb one-pot recipe that’s ideal for a family dinner. High in protein and fibre, makes a healthy and filling meal!

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Ingredients
- Serves 2 +
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3 tablespoon Extra-Virgin Olive Oil
1 cup boiled Shelled Edamame
to taste Salt and Pepper
Directions HIDE IMAGES
STEP 1
Preheat your oven to 390 degrees F (200 degrees C).
STEP 2
First, use a food processor to process the Cauliflower (3 cup) into cauliflower rice if you aren't using pre-made. You want the end amount to be 3 cups.
STEP 3
Season with Salt and Pepper (to taste) and Extra-Virgin Olive Oil (2 tablespoon). Lay the rice on a baking tray and roast in preheated oven at 390 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 (1 cup).
STEP 5
Season the Wild Salmon Fillet (2) with Salt and Pepper (to taste) and a drizzle of Extra-Virgin Olive Oil (1 tablespoon).
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 (1 tablespoon). Enjoy!
Share Your Tips
Josie
Thanks for the great tips, Hannah. We're so happy to hear you liked the recipe, don't forget to add it to your cookbook if you haven't already!
Hannah Sibert
Super awesome and easy to make, I added a little bit of fresh lemon before and after I cooked it. I also recommend seasoning the edamame with salt and pepper before mixing with the cauliflower rice. Definitely gonna make this again.
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