Description
In need of a quick and easy weeknight meal? This pan seared salmon with an avocado mango salsa on top of a bed of cauliflower rice has you covered! The salmon and rice is cooked in coconut aminos, giving it a Caribbean-style taste that is purely delectable!
Ingredients
Scale
For the Salmon
- 2 fillets of wild caught salmon
- 1 Tbsp coconut oil (or oil of choice)
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 cup coconut aminos
For the Rice
- 1 bag cauliflower rice
- 1 tsp coconut oil (or oil of choice)
- 2 Tbsp coconut aminos
For the Mango Salsa
- see this post
Instructions
For The Salmon
- Heat coconut oil in a cast iron skillet over low heat.
- Sprinkle paprika and garlic powder over salmon fillets and place skin-side UP for about 90 seconds and increase heat to medium-low.
- Flip salmon over so that the skin-side is DOWN. Cook for about 2 minutes, sprinkle coconut aminos over top of salmon, and let cook for another 1 minute.
For The Rice
- Heat coconut oil in skillet over low heat.
- Add coconut rice to skillet and cook for 3 minutes, continuing to stir periodically.
- Sprinkle coconut aminos over rice, stir thoroughly and place on plate with salmon
For The Mango Salsa
- See this post for directions
- Spoon about 1/4 cup of mango salsa over salmon
- Prep Time: 10
- Cook Time: 5
- Category: Fish
- Method: Cast Iron
- Cuisine: Carribean
Nutrition
- Serving Size: 1 Fillet
- Calories: 276
- Fat: 10
- Carbohydrates: 17
- Protein: 28
Keywords: Cast Iron Salmon, Mango Salsa Salmon, Healthy Salmon, Paleo Salmon, Whole30 Salmon