Roasted Wild Salmon with Edamame Cauliflower Rice

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

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.

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.

Remove from the oven and fold in the Shelled Edamame (1 cup).

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).

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

Remove from the oven, plate it and serve with a sprinkle of Fresh Cilantro (1 Tbsp). Enjoy!