Simply Grilled Salmon with Riced Broccoli and Cauliflower

Simple.  Simply Grilled Salmon with Garlic Broccoli Cauliflower Rice is the easiest weeknight meal to throw together.  In Minneapolis, we have had a gorgeous weekend (80 degrees in May?!) The grill is calling my name!  Start the almost summer season off right with this healthy dish.  Trader Joes has already prepped cauliflower and broccoli that is riced in the refrigerator section.  All you have to do is heat it up!  Bonus – it’s paleo and whole30 friendly!

Remove the skin on your salmon filets.  Season with salt and pepper.  Sprinkle the filets with 1/2 Tbsp lemon zest, 1 tsp of the minced garlic and 1/2 Tbsp parsley.

Heat your grill pan or outside grill to medium high heat.  Brush the grill with olive oil to prevent the fish from sticking.  Let cook on one side for 5-7 minutes and then flip the salmon to cook on the other side another 5 minutes or so depending on the thickness of the fish.  The salmon will flake easily with a fork when done so make sure to test it when salmon turns opaque and feels slightly firm.  Finish with a squirt of fresh lemon juice.

To make the riced cauliflower and broccoli prepare a skillet over medium high heat.  Add in a bit of olive oil when hot.  Add in the shallot and saute until soft (about 3-4 minutes).  Add in the cauliflower rice, broccoli rice, lemon zest, garlic, salt and pepper.

 Stir until well combined.  Remove from the heat and stir in parsley.  Serve salmon over the riced broccoli and cauliflower.

 

Simply Grilled Salmon with Riced Broccoli and Cauliflower

  • Yield: 2 servings
  • Prep Time: 10 min
  • Cook Time: 10 min

Ingredients

  • 2 fresh salmon filets, skin removed
  • 1 1/2 cups of riced cauliflower
  • 1 1/2 cups of riced broccoli (if you can't find this, just use cauliflower rice!)
  • 2 cloves of garlic minced, divided
  • 1 shallot minced
  • 1 Tbsp lemon zest, divided
  • 2 Tbsp fresh parsley minced, divided
  • Salt and pepper to taste

Instructions

  1. Remove the skin on your salmon filets. Season with salt and pepper. Sprinkle the filets with 1/2 Tbsp lemon zest, 1 tsp of the minced garlic and 1/2 Tbsp parsley. Heat your grill pan or outside grill to medium high heat. Brush the grill with olive oil to prevent the fish from sticking. Let cook on one side for 5-7 minutes and then flip the salmon to cook on the other side another 5 minutes or so depending on the thickness of the fish. The salmon will flake easily with a fork when done so make sure to test it when salmon turns opaque and feels slightly firm. Finish with a squirt of fresh lemon juice.

  2. To make the riced cauliflower and broccoli prepare a skillet over medium high heat. Add in a bit of olive oil when hot. Add in the shallot and saute until soft (about 3-4 minutes). Add in the cauliflower rice, broccoli rice, lemon zest, garlic, salt and pepper. Stir until well combined. Remove from the heat and stir in parsley. Serve salmon over the riced broccoli and cauliflower.

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