Cauliflower Rice Bowls with Salmon
Wine Recommendation
Frank Family Chardonnay
Ingredients
- 2 lb salmon fillets
- 3 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- 2 (10-oz) pkg cauliflower rice
- 2 cucumbers, chopped
- ½ (10-oz) pkg shredded carrots
- 2 avocados, diced
- 1 (15-oz) can black beans, rinsed and drained
- 1 lime, cut into wedges
Instructions
- Preheat oven to 450°F. Place fish on a large rimmed baking sheet lightly coated with cooking spray; drizzle fish with oil, and sprinkle with salt and pepper. Bake 12 to 15 minutes or until fish flakes with a fork.
- Meanwhile, microwave cauliflower rice according to package directions.
- Divide cauliflower rice among 6 bowls. Flake fish into large pieces. Top cauliflower rice with fish, cucumbers, carrots, avocado, and beans.
- Serve with a lime wedge.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
487
|
487
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 38 | 38 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 568 | 568 |
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