RECIPE
6 INGREDIENTS7 STEPS45MIN

Roasted Wild Salmon with Edamame Cauliflower Rice

4.5
2 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Paleo, low-carb one-pot recipe that’s ideal for a family dinner. High in protein and fibre, makes a healthy and filling meal!

45MIN

Total Cooking Time

6

Ingredients
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
3 Tbsp
Extra-Virgin Olive Oil
1 cup
Shelled Edamame, boiled
to taste
Salt and Pepper
3 cups
Pre-made Cauliflower Rice
1 Tbsp
Fresh Cilantro, chopped
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Directions

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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!

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