Low Carb Salmon Meal Prep With Coconut Rice

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.

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.

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.

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.

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