Products used in this recipe
Italian Roasted Salmon and Pesto Riced Cauliflower Bowl
Yield: 10 Servings (15 oz. each)
Yield: 10 Servings (15 oz. each)
This bowl features riced cauliflower as a base with generous amounts of oven-roasted salmon, sautéed asparagus and red bell peppers—all tossed in a light pesto sauce.
Preparation Instructions:
Step 1
Preheat oven to 350°F.
Step 2
Spray a sheet pan with cooking spray. Arrange lemon slices in an even layer. Season both sides of salmon with salt and pepper and place on top of lemon slices. Top salmon with remainder of lemon slices. Bake at 350°F until salmon is cooked through, about 20 minutes. Allow salmon to rest at room temperature, remove lemon slices and flake with a fork.
Step 3
Heat olive oil in a large pan over medium-high heat. Add frozen asparagus cuts and red peppers. Carefully toss vegetables to coat with oil and cook until heated through, about 7-12 minutes. Transfer to a container and hold warm.
Step 4
Heat butter in same pan used for Italian vegetables. Add riced cauliflower and give it a quick toss. Cook until heated through, about 10 minutes. Turn off heat, add pesto sauce and toss together. Transfer to a container and hold warm.
Step 5
For each serving; spoon 6 oz. cauliflower in serving dish. Add 4 oz. flaked salmon and 4 oz. Italian vegetables. Serve with 2 lemon wedges.
