Baked salmon with cauliflower rice
By substituting rice with cauliflower, we've added more servings of vegetables to this lower-carb baked salmon dish.
Serves: 4
Time to make: 20 mins
Hands-on time: 5 mins
Ingredients
- 4 x 120g skinless salmon fillets
- 2 teaspoons grated ginger
- 2 teaspoons crushed garlic
- 2 teaspoons chilli paste
- 2 x 250g packets cauliflower rice (see tip)
- 1 cup frozen peas
- 1 medium courgette, spiralised
- ¼ cup chopped coriander
- ¼ cup chopped mint
- 120g packet baby kale leaves
- lemon wedges, to serve
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Instructions
1 Preheat oven to 160°C. Line a large baking tray with baking paper. Place fish on tray. Lightly spray with olive oil and season with cracked black pepper. Bake for 15–18 minutes.
2 Meanwhile, heat 1 tablespoon of olive oil in a large wok or in a non-stick frying pan over medium heat. Add ginger, garlic and chilli; cook 30 seconds. Add cauliflower rice; stir-fry 2–3 minutes. Add the peas and courgette, cook mixture for 1–2 minutes.
3 Stir through the coriander and mint. Add kale and fold through until just wilted. Serve the baked salmon fillets with cauliflower rice and lemon wedges.
HFG tip
You can find cauliflower rice in the bagged salad and vegetable section of your local supermarket.
Nutrition Info (per serve)
-
Calories 372cal
-
Kilojoules 1553kJ
-
Protein 32.0g
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Total fat 21.4g
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–Saturated fat 4.0g
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Carbohydrates 8.2g
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–Sugars 6.3g
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Dietary fibre 8.2g
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Sodium 96mg
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Calcium 76mg
-
Iron 3.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
