Pan-Seared Salmon with Lemon-Dill Cauliflower Rice
Flaky salmon fillets quickly pan-seared and served with a bright and herbaceous cauliflower rice pilaf, making for a healthy and quick meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: Mediterranean
- Difficulty: Easy
- Cost: $7.65/serving
Dietary
- Keto
- Low-Carb
- Low-Sugar
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Paleo
- Whole30
Tags
- quick
- healthy
- fresh
- savory
- sauté
- one-pot
Ingredients
- 1.25 pound salmon fillets (skin-on or off)
- 1 tablespoon olive oil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 16 ounce riced cauliflower
- 0.25 cup fresh dill (chopped)
- 1 lemon (juiced)
Instructions
- Pat salmon fillets dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon, skin-side up if applicable, in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until golden brown and cooked to your desired doneness.
- While salmon cooks, heat a separate skillet or microwave the riced cauliflower according to package directions until tender, about 3-5 minutes. Stir in the chopped fresh dill, the juice from the lemon, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Serve the pan-seared salmon immediately with the lemon-dill cauliflower rice.
Nutrition (per serving)
- Calories: 467
- Protein: 42.4 g
- Carbohydrates: 10.2 g
- Fat: 29.8 g
- Fiber: 4.6 g
- Sodium: 704 mg
- Saturated Fat: 4.8 g
- Sugar: 4.4 g
- Cholesterol: 108 mg