Salmon Cauliflower Rice Bowl

By PS1000 Plan  , , , , ,

March 23, 2017

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 2

Directions

Preheat your oven to 425. Drizzle olive oil over the salmon and season with salt and pepper.

Place the salmon on a foil-lined baking sheet and bake for 15-18 minutes. Make sure the center is solid in color and completely cooked.

While the salmon is cooking: Heat a large skillet over medium heat with olive oil. Add minced garlic and diced onion and saute until the onions are clear in color.

Add in the riced cauliflower, mushrooms and peppers. Add chicken bouillon paste or broth (preferred due to the lack of sodium).

Cook thoroughly and cover for 10-12 minutes (stirring occasionally) until the cauliflower rice is tender and cooked.

Divide the rice among two bowls and serve each with a little salmon filet. Enjoy!

This recipe comes from: Boysahoy

Ingredients

1/2 lb salmon filets, thawed

1 (16 oz) package Trader Joe's Riced Cauliflower

2 bell peppers, sliced and diced

1 cup sliced mushrooms

1/2 small onion, diced

1 clove garlic, minced

2 tbsp chicken broth

2 tbsp olive oil

00:00

Nutrition Facts

Serving Size1
Calories437
Protein35
Total Fat14
Total Carbohydrates56

6 Reviews

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June 27, 2019

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Elizabeth

February 25, 2018

I think you must really want to eat this meal as the calorie count is almost half of the daily allotment, that seems super high to me?

Pat

January 25, 2018

i didn’t know salmon was allowed on Phase 1

Laura

July 21, 2017

Made this dish, but had to modify it a bit; added carrots instead of mushrooms, water instead of chicken broth, and Goya spice packet. Very tastey. I told my son that it was rice, never mentioned cauliflower. He thought it was good.

Noeleen

March 30, 2017

This recipe was delicious

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