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Pan-Seared Salmon with Hemp Heart Pesto and Cauliflower Rice – vegetarian recipe
Stav Kogan

Pan-Seared Salmon with Hemp Heart Pesto and Cauliflower Rice

Say goodbye to boring weeknight dinners! This Pan-Seared Salmon with Hemp Heart Pesto and Cauliflower Rice is a flavor explosion that's as nourishing as it is delicious. It's the ultimate low-carb, high-flavor meal that will have you feeling like a gourmet chef in your own kitche
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 3 serving
Calories: 647
Ingredients Method Nutrition

Ingredients
  

  • For the Hemp Heart Pesto
  • 1 cup (25 g / 0.88 oz) fresh basil leaves, packed
  • 1/4 cup (40 g / 1.41 oz) hemp hearts
  • 3 cloves garlic
  • 1 lemon, juiced
  • 1/2 cup (120 ml) olive oil
  • 1 scoop keto MCT powder, optional
  • 1/4 tsp (20 ml) salt, or to taste
  • For the Salmon & Cauliflower Rice
  • 3 salmon fillets, 6 oz / 170g each, skin-on
  • 1 tbsp (15 ml) coconut aminos
  • 1 tsp (5 ml) fish sauce
  • 1 tbsp (14 g / 0.49 oz) butter
  • 1 tbsp (15 ml) olive oil
  • 3 cups (340 g / 12 oz) frozen riced cauliflower
  • 1/2 tsp (10 ml) pink Himalayan salt
  • Pinch of salt for seasoning salmon
  • For extra crispy salmon skin, make sure the fillets are patted completely dry with a paper towel before marinating and searing. Moisture is the enemy of crispiness!
  • The pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
  • For a perfect cook on the salmon, watch the sides of the fillet. As it cooks, you'll see the color change from translucent to opaque. Flip when it's about halfway cooked up the side.

Method
 

  1. Directions
  2. In a shallow dish, whisk together the coconut aminos and fish sauce.
  3. Pat the salmon fillets completely dry with a paper towel and place them flesh-side down in the marinade.
  4. Season the skin with a pinch of salt and set aside for at least 20 minutes.
  5. While the salmon marinates, combine the basil, hemp hearts, garlic cloves, lemon juice, 1/2 cup (480 ml) olive oil, optional MCT powder, and 1/4 tsp (20 ml) salt in a food processor.
  6. Blend until a smooth, sauce-like consistency is achieved.
  7. Heat 1 tablespoon (15 ml / 0.5 fl oz) of olive oil in a large skillet over medium-high heat.
  8. Add the frozen riced cauliflower and cook, stirring occasionally, for 5-7 minutes until crisp-tender and any moisture has evaporated.
  9. Remove from heat, stir in 2-3 tablespoons (45 ml / 1.5 fl oz) of the prepared pesto, and season with pink salt.
  10. In a separate skillet, melt the butter over medium-high heat. Carefully place the salmon fillets skin-side down.
  11. Cook for 4-6 minutes, pressing down gently for the first minute to ensure crispy skin. The skin should be golden brown and release easily from the pan.
  12. Flip the salmon and pour any remaining marinade over the top.
  13. Cook for another 2-3 minutes, or until the salmon is cooked to your liking. To serve, divide the pesto cauliflower rice among three plates, top with a salmon fillet, and add an extra dollop of fresh pesto.
  14. Serve immediately.
  15. Don't overcrowd the pan when cooking the cauliflower rice. If needed, cook it in two batches to ensure it gets crisp-tender rather than steaming.

Nutrition

Calories: 647kcalCarbohydrates: 10gProtein: 33.8gFat: 51g

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