Roasted salmon over cauliflower rice, topped with greek salsa
Servings 5servings
Prep Time 20 minutesmins
Cook Time 13 minutesmins
Total Time 33 minutesmins
Ingredients
2 - 2 1/2lbs.Skinless Salmon, fileted into 5 even pieces
1tbspPaprika
1tbspGarlic powder
2tspPepper
2tspSalt
2tbspOlive oil
5oz.Feta, crumbled
212 oz.Bags cauliflower rice, thawed
For the Greek salsa:
1pintsCherry tomatoes, halved
1, oz.jarKalamata olives, drained and chopped
1/2Red onion, finely diced
1largeEnglish cucumber, diced
2tbspOlive oil
1tspBlack pepper
1/2tspSalt
Fresh dill, chopped
Fresh basil, thinly chopped
Instructions
For the salmon:
Line a baking sheet with parchment paper, preheat oven to 400 degrees F. Place the salmon filets on the prepared baking sheet, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper.
Bake at 400 degrees for 10-12 minutes or until the salmon reaches an internal temperature of 125 degrees. If the filets are thick, cook for longer.
For the Greek salsa:
In a mixing bowl combine the cherry tomatoes, cucumber, red onion, Kalamata olives, olive oil, fresh dill, and basil. Stir to combine, season to taste with salt and pepper.
Portion the cauliflower rice evenly into the 5 containers. Top with the cooked salmon and spoon over the Greek salsa. Top with crumbled feta and extra fresh herbs. Allow to cool completely, seal, and store.