Vibrant Nordic Salmon & Cauliflower Rice Bowl

Allergens

Fish (Salmon)

Ingredients

• 2 salmon fillets (6 oz each)
• 1 large cauliflower, grated into rice
• sized pieces
• 1 cup cherry tomatoes, halved
• 1 cup arugula
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp capers, rinsed and drained
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place salmon fillets on the prepared baking sheet. Season with salt and pepper, then drizzle with half of the lemon juice and olive oil. Roast for 15 minutes or until cooked through and flaky.
3. In a large skillet, heat the remaining olive oil over medium heat. Add grated cauliflower, season with salt, and cook for 8 10 minutes, stirring occasionally, until tender. Set aside.
4. In a mixing bowl, combine cherry tomatoes, arugula, dill, parsley, capers, lemon zest, remaining lemon juice, salt, and pepper. Toss to combine.
5. To assemble the bowls, divide cauliflower rice among two serving dishes. Top with a portion of the salad mixture, then add a cooked salmon fillet on top. Enjoy your vibrant Nordic Salmon & Cauliflower Rice Bowl!

Chef’s Insight

To add more texture and flavor, try roasting the cherry tomatoes alongside the salmon.

Notes

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