Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serving: 3
Ingredients:
• 3 cups frozen riced cauliflower
• 1/cup olive oil
• 1 lemon
• 1 scoop keto MCT powder
• 1/4 cup hemp hearts
• 3 garlic cloves
• 3 salmon fillets
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 tbsp. coconut amino
• 1 tsp. red boat fish sauce
• 1 cup basil leaves (chopped)
• 1/2 tsp. pink salt
• Pinch of salt
Directions:
1. Grease a dish with olive oil, add coconut amino and fish sauce. Pat dry the salmon fillets and place them on marinade with meat side down. Season the top with salt and set aside for about 20 minutes. Add the minced garlic, hemp hearts, lemon juice, basil, olive oil, MCT powder, and salt in a food processor.
2. Blend until it reaches a sauce-like consistency. Add olive oil to a large skillet and put it on the stove-top. Add the cauliflower rice and cook until crisp-tender. Scoop out a few spoons of pesto you prepared and add into the skillet. Season with pink salt and stir until fully incorporated.
3. Place a skillet on medium heat and line with butter. Add the salmon with skin side down and cook for 5 minutes or until the crust browns. Flip the side and coat it with the remaining marinade. Sauté for about 2 minutes and remove from heat. Dish out the salmon and cauliflower rice. Top with pesto and serve warm.
Nutrition:
51 g Fat
33.8g Protein
10g Net Carbs
647 Calories
0 Comments