This Paleo Lemon Rosemary Salmon served over Cauliflower Fried Rice is probably one of the easiest and most delicious salmon recipe you will ever make. Minimal ingredients and maximum taste!

There’s many ways to prepare the salmon, and this is my favorite and easiest way to do it:

• Lightly rinse off salmon fillets and pet dry with paper towel.
• Season with salt and black pepper.
• Rub in freshly pressed lemon juice.
• Heat oil or ghee in a cast iron skillet over medium-high heat until hot.
• Add the salmon (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).
• Add one more tbsp. of ghee, lemon slices, and rosemary.
• While the salmon is cooking, use a spoon to baste it with the butter that collects at the bottom of the pan.
• Flip and sear the other side until the outside is crispy for an additional 3 minutes or so.

I chose to serve these salmon fillets over a cauliflower fried rice. This makes it such a fresh and light but filling and satisfying at the same time meal! However, you can switch it around and choose any side you’d like. Coconut quinoa, veggie noodles, or rice would be great as well!

If you’re going to make the recipe yourself, don’t forget to post a picture and use hashtag #natteats and tag @natteats so I can see your creations!

Lemon Rosemary Salmon with Cauliflower Fried Rice (Low Carb, Gluten-Free)

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Serves: 2

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

 Salmon:

2 salmon fillets 

3 tbsp. ghee butter, divided

2 tbsp. lemon juice

pink salt, to taste

pepper, to taste

5 slices of lemon

2-3 rosemary springs

Cauliflower Rice:

2 c. cauliflower rice

1 c. onion, chopped

1 carrot, chopped

2 garlic cloves

1/2 tsp. paprika

1 tsp. pink salt

Instructions

1. Heat your cast iron skillet and add 1 tbsp. ghee.
2. Rub the salmon with lemon juice and season with salt and pepper.
3. When the pan is hot, add the salmon (opposite of skin side) down and cook for about 3-5 minutes (depending on how thick the piece is).
4. Add one more tbsp. of ghee, lemon slices, and rosemary.
5. While the salmon is cooking, use a spoon to baste it with the butter that collects at the bottom of the pan.
6. Your salmon is ready to flip when it is well browned. Carefully flip the filets and cook for an additional 3 minutes or so
7. Meanwhile, prepare the cauliflower fried rice. Heat one tbsp. ghee, then add onion, carrot and salt. Cook until vegetables are softened (3-5 minutes)
8. Add cauliflower rice, garlic, paprika, salt and pepper to taste
9. Cook for 5-7 minutes
10. Divide the rice between two plates and top off with salmon.

 

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