Pan-Roasted Salmon over Cauliflower 'Rice' Pilaf
Nutritional Information
Moist pan-roasted salmon fillets served atop a fragrant cauliflower rice pilaf with shallot, celery and parsley — all whole foods and keto-friendly.
This recipe is originally for 2 servings. How many are you cooking for today?
- 10 ozs salmon fillets (two 5-oz pieces), skin on
- 4 cups cauliflower florets, pulsed into rice-sized pieces
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped shallot
- 2 tablespoons fresh parsley, chopped
- 1 whole lemon (zested and juiced)
Pulse cauliflower florets in a food processor (or finely chop) until rice-sized; set aside.
Season salmon lightly with lemon zest and a few parsley leaves. Heat a heavy skillet over medium-high. Place salmon skin-side down; cook 4–5 minutes, flip and cook 2–3 minutes until opaque.
In the same skillet, reduce heat to medium, add shallot and celery and sauté 3–4 minutes until softened. Add cauliflower rice and cook 4–6 minutes until tender but not mushy. Stir in lemon juice and parsley.
Serve salmon over cauliflower pilaf and garnish with additional parsley.
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