Slow-Roasted Salmon with Citrus Salsa
Coconut Cauliflower "Rice"
Ingredients
- 3 (6-oz) salmon fillets
- ¼ tsp kosher salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- 1 orange, peeled and chopped
- ½ cup chopped red bell pepper
- 1 small jalapeño pepper, minced
- 2 Tbsp finely chopped red onion
- 1 Tbsp chopped fresh cilantro
- ½ Tbsp lime juice
Instructions
- Preheat oven to 250°F. Place fish on a parchment paper-lined rimmed baking sheet. Sprinkle with salt and pepper. Drizzle with oil.
- Bake 20 to 30 minutes or until fish flakes with a fork.
- Meanwhile, combine orange, bell pepper, jalapeño, onion, cilantro, and lime juice in a bowl; serve over fish.
Side Dish Ingredients
- 2 cups cauliflower crumbles
- 1 Tbsp olive oil
- ½ cup unsweetened coconut milk
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp chopped green onions
Side Dish Instructions
- Cook cauliflower in hot oil in a large skillet over medium heat 5 minutes or until tender, stirring often.
- Stir in coconut milk, salt, and pepper. Cook 4 minutes or until creamy. Stir in cilantro and onions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
274
|
106
|
380
|
| Fat (g) | 11 | 10 | 21 |
| Sat. Fat (g) | 2 | 6 | 8 |
| Protein (g) | 35 | 1 | 36 |
| Carb (g) | 8 | 2 | 10 |
| Fiber (g) | 2 | 0 | 2 |
| Sodium (mg) | 246 | 214 | 460 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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