Crispy Salmon with Pesto, Greens and Cauliflower Rice

Crispy Salmon with Pesto, Greens and Cauliflower Rice

3fat
1protein
2vegetable

If loving pesto is wrong, we don't want to be right. This recipe brings the flavor AND the protein. It's easy to assemble, and we suspect the leftovers will be just as good.

icon4 oz salmon + 8 oz cauliflower rice
icon20 minutes
Dinner
Diabetic Friendly
Gluten Free
Diverticulosis
Ingredients
1 serving
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  • Salmon filet
    4 ounces
  • Spinach or Arugula
    1/2 cup
  • Cauliflower rice
    1 cup
  • Pesto sauce (premade)
    2 tablespoon
  • Lemon zest
    1 teaspoon
  • Lemon juice
    1 tablespoon
  • Olive oil
    1 teaspoon
  • Salt
    1 pinch
  • Pepper
    1 pinch
  • Basil for garnish (optional)
    1 teaspoon
Directions
  • 1
    Add olive oil to a frying pan and place over medium heat for 2-3 minutes. Add salmon filet skin side down and allow to cook for at least 5 to 7 minutes (depending on thickness) – do not attempt to move the fish until it is no longer stuck to the pan. Flip the fish and cook for 2 to 3 minutes further, or until preferred doneness.
  • 2
    To give premade pesto a fresh kick, add lemon juice and a pinch of salt and pepper. If needed, add up to 1 tablespoon water to thin out pesto into a sauce.
  • 3
    Toss together cauliflower rice and greens. Place in bowl and top with salmon filet (skin side up so it will stay crispy). Pour over pesto sauce and top with chopped basil.