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Home > Recipes > Low Carb Salmon Meal Prep With Coconut Rice

Low Carb Salmon Meal Prep With Coconut Rice

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Are you looking for a quality seafood recipe to make during this quarantine? This year might not be the perfect time to go to the seafood restaurants and eat some delicious seafood, but you can make your own seafood dish at the comfort of your own home! Now, here’s a low carb salmon meal prep that you can prepare quickly and easily.

Salmon is a fish rich in antioxidants, vitamins, minerals, and omega-3 fatty acids which is hearty and healthy for your body. Salmon also has a high protein content which makes it a perfect meal for after working out.

Let’s begin by making the salsa. Since we’re making this a low-carb meal, we’ll also be using low-carb salsa, which restricts using tomatoes and mango for this recipe. We’ll start by chopping up bell peppers, cucumber, and jalapeño to give the salsa a bit of heat. Squeeze in your grapefruit and your lime in the salsa and add in chopped cilantro. Season with sea salt and pepper and mix everything. Cover it up with cling wrap and set aside.

Next, for the rice, chop up a head of cauliflower and blend them in a food processor. Some markets have already blended cauliflower as cauliflower rice, and you can use that as well. Spray some olive oil in a non-stick skillet and sauté onions and garlic, then add in the cauliflower rice. Add in lime and a little bit of water and cover the pan to steam the rice for a few minutes. Add in lime zest and coconut milk to the rice and let it simmer until the coconut milk reduces and evaporates. Mix in together with chopped cilantro. For the salmon, season both sides evenly with salt and pepper and cook them on a griddle until fully cooked.

In a meal prep container, add in the rice, the salmon, and top it off with our homemade salsa. Tada! You’ve just made a low carb salmon meal prep recipe to bring with you to work or the gym!


Recipe 1


Prep 10min
Cook 30min
Total 40min

Ingredients for 3 meals

  • Salmon
    • 180z (three 6oz) raw salmon filets
    • pinch of sea salt & pepper
    • fresh juice from 1/2 lime (optional)
    • 3/4 cup (or 3 servings) bell pepper salsa (see recipe below)
  • Coconut rice
    • 1 tablespoon minced garlic
    • 1/3 cup red onion, diced
    • 1lb (16oz) cauliflower pearls (or frozen cauliflower rice)
    • 3oz water
    • juice from 1/2 lime
    • 1 tablespoon lime zest
    • 1/2 cup full fat coconut milk
    • 1/2 cup cilantro, chopped
    • sea salt & pepper to taste


Step 1

Start with the rice. Set a nonstick skillet on medium-high heat and once hot, lightly spray with olive oil. Then add garlic, red onion, and the cauliflower pearls/rice and mix together. Pour in water and squeeze in lime to create some steam. Stir everything together then cover to soften the rice for 3 to 5 minutes. The cauliflower should not be as brilliantly white as before and should start to look a little more opaque. Then, increase the heat of the skillet, add the lime zest and pour in the coconut milk and mix everything together.

Step 2

Let the cauliflower simmer until the majority of the coconut milk has evaporated, about 5 to 7 minutes, so that it is not watery and/or soupy. While it continues to cook, stir in chopped cilantro and be careful not to let it burn (this means the heat is too high on the skillet). Set aside.

Step 3

Set a separate nonstick skillet on high heat and sprinkle sea salt & cracked pepper on salmon filets while the skillet heats up. Once the skillet is hot, spray with a little olive oil, then add the salmon to the skillet. Sear the salmon for about 3 minutes on each side, or until your desired readiness. Just be careful not to overcook the salmon – you’ll know if the salmon begins to turn white. Perfectly cooked salmon is medium-light pink and can easily flake with a fork. If desired, squeeze fresh lime over the salmon while it cooks for extra flavor.

Step 4

Assemble the meal and top with salsa. If this is for your weekly meal prep, I recommend keeping the salsa separate and adding it to the meal once you reheat the meal.

Recipe 2

Bell Pepper Salsa

Prep 10min
Cook 5min
Total 15min

Ingredients for 6 servings

Serving size 1/4 cup
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 large cucumber, diced
  • 1 orange bell pepper, diced
  • 1 jalapeno, diced
  • 1/2 cup cilantro, chopped
  • juice from 1/2 lime
  • juice from 1/2 red grapefruit
  • 1 tablespoon olive oil or avocado oil
  • 1/2 tablespoon apple cider vinegar (optional)
  • pinch of sea salt & pepper


Step 1

Mix all of the ingredients together in a bowl. Season to taste with sea salt & pepper. Store in the fridge.

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Prep 20min
Cook 35min
Total 55min
Total Calories: 444cal
Total Carbs: 14g
Total Fats: 17g
Total Protein: 50g
Total Fiber: 7g
Total Sugar: 8g
About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!