I’m not a huge fan of fish but know my body needs the healthy fats and protein that it contains. So, I’m always looking for a fun flavorful salmon recipe. And I’m always glad when I can make my whole meal in one pan for easier clean up. I used a 10” cast iron skillet for this recipe, but next time would use my 12” for a thinner layer of cauliflower rice. Enjoy this Cajun Salmon with Tomato Cauliflower Rice!
Gluten, grain, soy, and dairy free.
Ingredients:
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2 Salmon Filets
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1 tbs Lime Juice
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4 tbs Avocado Oil, divided
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Spice Rub
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1/2 tsp Onion Powder
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1/2 tsp Garlic Powder
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1 tsp Paprika
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1/4 tsp Chipotle Chili Powder
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1/2 tsp Cumin
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1/2 tsp Sea Salt
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1/2 tsp Ground Black Pepper
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2 Green Onions, chopped
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2 Garlic cloves, minced
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1 tsp Paprika
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1 tsp Cumin
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1 tsp Sea Salt
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16 oz package Cauliflower Rice, frozen
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8 Cherry or Grape Tomatoes, halved
Instructions:
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Preheat oven broiler to 500 degrees.
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Add lime juice and 1 tbs oil to shallow dish and place salmon filets skin side up in the marinade. Allow to sit while preparing the other ingredients.
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Combine the ingredients for the spice rub in a small bowl and set aside.
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Heat 2 tbs oil over medium-high heat in an oven safe skillet. Add onion and garlic and sauté for 2 minutes. Add cauliflower rice and cook until completely thawed.
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Add paprika, cumin, salt and tomatoes to the dish and stir to combine well. Move the cauliflower rice mixture to the sides of the pan.
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Drizzle the remaining 1 tbs oil in the center. Remove salmon from the marinade and place skin side down in skillet. Rub the spices over the top of the salmon.
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Move skillet the oven and broil 5-7 minutes until salmon is flaky and cooked through.
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Serve salmon immediately over cauliflower rice.
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