Lemon Salmon and Cauliflower

Salmon is my absolute favorite fish to eat. For a quick lunch, I'll pop open a can, fork it into a bowl, drizzle some avocado oil, add sea salt, crushed black pepper and squeeze spicy mustard on top. Or I'll add leftover cooked salmon to scrambled eggs for a double dose of protein at brunch or, better yet, prepare this simple meal for a delicious dinner!


  • One pound wild caught salmon fillet
  • 2 Tbsp organic ghee
  • 1 1/2 Tbsp organic coconut oil
  • 1/4 cup organic chicken or beef broth (I use low sodium and add my own sea salt)
  • 1/4 tsp Himalania pink salt
  • 1/4 tsp black pepper (to taste)
  • 16 ounce package of riced cauliflower
  • 3 lemon wedges

How to prepare

  • Heat coconut oil in a skillet on medium heat
  • Salt and pepper both sides of the salmon fillet
  • Cook for 5 - 6 minutes per side 
  • Leave salmon in skillet and add cauliflower, lemon and broth
  • Mix cauliflower and broth thoroughly (keep the salmon fillet intact)
  • Turn down heat to low and cover for 15 minutes
  • Remove cover and cook remaining liquid until almost gone
  • Serve and enjoy!! 
  • Note: this recipe can make 4 servings of 4 ounce pieces but, if you love salmon as much as I do, you'll savor a 6 ounce portion and save a couple ounces for brunch the next day :)
Lemon Salmon and cauliflower


  • Any favorite veggie will work! Try it with roasted asparagus, Brussel sprouts or broccoli rice to mix up the flavor combination. Or add a fresh green leaf salad on the side.
  • I've also cooked it with butternut squash. It takes the same amount of cooking time as the Cauli-rice.
  • On days where I want more carbs, I'll roast some sweet potato rounds. Just be sure to get them going about 20 minutes before starting the salmon.

Quick Tip:

  • Be sure to always choose wild caught salmon. Wild caught is far healthier and boasts more minerals and micronutrients.
  • Farm raised salmon can have as much as three times the saturated fat, is higher in calories (45% more, in fact, mostly from fat), has a poor Omega 3:6 ratio and is exposed to more toxins due to the feeding practices. 
  • Fresh or frozen is fine, but never eat fish that has been thawed and refrozen. 

Macronutrient information, per 4oz of salmon & 2/3 cup cauli-rice:

Calories:  260-ish      Protein: 23 grams      Carbs: 2 net grams      Fat: 18 grams