Keto Middle Eastern Dinner: Vibrant Spice Salmon with Cauliflower Rice & Lemon Tahini Sauce

Allergens

Fish, Nuts (Tahini)

Ingredients

• 1. Fresh salmon fillets, 4 pieces 2. Lemon, 1 large 3. Garlic cloves, minced, 2 4. Tahini paste, 4 tablespoons 5. Olive oil, extra virgin, 1/4 cup 6. Ground cumin, 1 teaspoon 7. Ground coriander, 1 teaspoon 8. Salt and pepper, to taste 9. Cauliflower, riced, 2 cups 10. Cherry tomatoes, halved, 1 cup 11. Red onion, thinly sliced, 1 small 12. Fresh parsley, chopped, 1/4 cup 13. Fresh mint leaves, chopped, 1/4 cup

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine lemon zest and juice, minced garlic, tahini paste, 2 tablespoons of olive oil, ground cumin, and ground coriander. Season with salt and pepper to taste. Set aside.
3. Brush salmon fillets with the remaining olive oil and season with salt and pepper. Place on a lined baking sheet and bake for 10 12 minutes or until cooked through.
4. Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add riced cauliflower, cook for 5 minutes or until tender. Season with salt and pepper to taste. Set aside.
5. In a small bowl, mix together cherry tomatoes, red onion, parsley, and mint leaves. Season with salt and pepper to taste.
6. To serve, place cauliflower rice on plates, top with grilled salmon fillets and lemon tahini sauce. Add the tomato and onion salad on the side.

Chef’s Insight

Experiment with different herbs and spices to create your own unique flavor combinations.

Notes

This recipe is suitable for a keto diet, gluten-free, and low-carb diets.