Chili Lime Salmon Bowls 
With Cauliflower Rice

Seeking a low carb solution to your meal planning dilemma? Look no further than these Chili Lime Salmon Bowls! Filled with a delicious, spicy salmon and topped with sweet chili sauce, these Asian-inspired bowls will be a go-to the next time you’re looking to switch up your dinner routine!

Serves: 4|Prep: 25 minutes|Cook: 20 minutes|Total: 45 minutes |Provided by D'Arrigo CA

Ingredients

  • 4 wild sockeye salmon filets
  • 1 head cauliflower, riced
  • 1 bunch broccoli rabe, trimmed
  • 1 red pepper, sliced
  • 1 romaine heart, chopped
  • 1 avocado, sliced

Directions

  1. Preheat oven to 375 F. In a small bowl, mix all ingredients for salmon marinade together. Marinate salmon filets in a large plastic bag for 10-15 minutes.
  2. Meanwhile, prepare veggies. Add cauliflower florets to a food processor and pulse until fine and resembling rice.
  3. Add olive oil to a large frying pan over med-high heat. Add cauliflower rice and sauté for 15 minutes. Meanwhile, add salmon, broccoli rabe and red pepper to a parchment-lined baking sheet. Bake in the oven for 10-12 minutes until salmon is fully cooked.
  4. Add cauliflower rice and romaine to large pasta bowls, then top with broccoli rabe, red pepper and salmon. Add sliced avocado to each bowl. Garnish with sesame seeds, chopped cilantro and lime wedges. Serve and enjoy!