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 (3 cups)
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 (2 Tbsp)
. 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 (1 cup)
.
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 (1 Tbsp)
.
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 Tbsp)
. Enjoy!
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