SALMON WITH HERBED CAULIFLOWER RICE

TOTAL TIME: 30 MINS

SERVINGS: 2

CALORIES/SERVING: 454 CALS

INGREDIENTS

• 2 x 150g raw salmon fillets

• 2 lemon wedges

• Himalayan salt

• 2 garlic cloves, crushed

• 500g cauliflower, finely chopped

• 1 tbsp. extra virgin olive oil

• 2 shallots, chopped

• 1 cup basil, chopped

• 1 cup parsley, chopped

• 2 tbsp. pumpkin seeds

METHOD

1. Coat the salmon fillets in lemon juice, garlic and Himalayan salt

2. Heat a non-stick fry pan over medium temperature and place the salmon skin down on the pan and cook for 3 minutes. Turn the salmon over and continue cooking for a further 3 minutes or until cooked to liking. Once cooked set aside

3. Whilst the salmon is cooking, heat olive oil in a non-stick fry pan over medium temperature and cook the shallots, cauliflower, parsley, basil and garlic for 7-10 minutes. With a few minutes remaining sprinkle the pumpkin seeds through the rice

4. Divide the herbed cauliflower rice into two meals. Dish one serving of the rice with one cooked salmon fillet. Refrigerate the second salmon fillet and herbed cauliflower rice for tomorrow's leftover

NUTRITION

Serving size 415g

Calories 454 cal

Protein 43.3g

Fat, total 26.9g

- saturated 5.9g

Carbohydrate 6.1g

- sugars 4.8g

Sodium 144mg