Salmon with lemon + herb cauliflower rice

• Gluten free

• Seafood

  • 4 King salmon, fillets

• Produce

  • 1 tsp 1 tbsp. chopped dill
  • 1 tbsp Chives
  • 6 cloves Garlic
  • 1 Lemon zested
  • 1 Onion
  • 1/4 cup Parsley

• Canned Goods

  • 2 cup Chicken broth

• Pasta & Grains

  • 8 cup Cauliflower rice

• Baking & Spices

  • 1 Salt + lemon pepper

• Nuts & Seeds

  • 1/3 cup Pine nuts, toasted

• Dairy

  • 1 tbsp Ghee

Found on thewholesmiths.com

Description

Ingredients

• 4-6 king salmon fillets
• 1 Tbsp ghee at room temp
• 1 onion chopped
• 6 cloves of garlic chopped
• ¼ C. chopped parsley
• 1 Tbsp. chopped chives
• 1 Tbsp. Chopped dill + 1 Tsp.
• 8 C. cauliflower rice
• ⅓ C. toasted pine nuts
• 1 lemon zested
• 2 C. chicken broth
• Salt + Lemon pepper to taste

Directions

• Preheat oven to 425*
• Coat salmon fillets with ghee
• Salt and pepper fillets generously & coat with 1 Tsp. of the chives and a bit of lemon zest
• Lightly grease a cast iron skillet and place salmon inside. Set aside
• In a medium skillet heat 1 Tbsp. of ghee
• Once oil is hot add chopped onion and cook till tender, salt as needed
• Once onion is tender add garlic and cook until fragrant, about 2 minutes
• Add additional 1 Tbsp of ghee to pan and add cauliflower rice
• Toss to combine and coat
• Add two cups of chicken broth to pan and raise heat to high
• Continue to cook until broth boils off and rice is tender but not soggy
• Drain additional liquid in necessary
• Once cauli rice is tender add all herbs, lemon zest, juice from ½ lemon and pinenuts
• Salt and pepper to taste
• Toss to combine and let sit on low heat for 10 minutes
• Meanwhile Add skillet of salmon to oven and bake for 10-15 minutes depending on thickness of cut
• Pull out and serve salmon over cauliflower rice