Keto Lemon Garlic Herb Crusted Salmon with Cauliflower Rice Pilaf

Allergens

Fish, Gluten-free (if using certified gluten-free chicken broth)

Ingredients

• 6 salmon fillets (6 oz each)
• 1 cup fresh parsley, chopped
• 1/2 cup lemon juice
• 4 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 head cauliflower, grated or riced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth

Instructions

1. Preheat oven to 400°F (200°C). In a bowl, mix parsley, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Brush salmon fillets with olive oil and then coat evenly with the herb mixture. Place salmon on a baking sheet lined with parchment paper and bake for 12 15 minutes or until desired doneness is reached. In a separate pan, heat olive oil over medium heat. Add diced onion and cook until translucent. Add grated cauliflower and minced garlic to the pan, stirring occasionally. Cook for 3 4 minutes until cauliflower softens slightly. Pour in chicken broth and continue to cook until liquid is absorbed and cauliflower is tender. Season with salt and pepper as desired.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable culinary experience while keeping carbohydrate content low.

Notes

For optimal results, use fresh fish fillets and high-quality olive oil.