Name: Salmon with Cauliflower Rice, Spinach, Tomatoes & Creamy Basil Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkg baby spinach; 1 ½ medium heads cauliflower; 355 ml chicken or vegetable broth; 1 small pkg fresh basil; 1 ½ small pkgs grape tomatoes; 355 ml heavy whipping cream; 85 g Parmesan cheese; 1.02 kg salmon fillet; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Salmon with Cauliflower Rice, Spinach, Tomatoes & Creamy Basil SauceSalmon with Cauliflower Rice, Spinach, Tomatoes & Creamy Basil Sauce — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkg baby spinach

1 ½ medium heads cauliflower

355 ml chicken or vegetable broth

1 small pkg fresh basil

1 ½ small pkgs grape tomatoes

355 ml heavy whipping cream

85 g Parmesan cheese

1.02 kg salmon fillet

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Cut each cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a large bowl.

Add oil and spices to the bowl with the cauliflower, then stir to combine. Transfer cauliflower rice to a large baking sheet pan and spread out in an even layer.

Pat the salmon dry with paper towels and place, skin-side down, on another baking sheet. Drizzle with oil, then season the top side with salt and pepper.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring cauliflower halfway through, until rice is tender and salmon is cooked through, 15-18 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

Once the skillet is hot, add additional oil and swirl to coat the bottom. Add tomatoes and salt; cook, stirring occasionally, until tomatoes start to burst, about 5 minutes.

While the tomatoes are cooking, finely grate Parmesan.

Add Parmesan, broth, cream, and garlic powder to the skillet; stir to combine the sauce and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until sauce has thickened, 7-8 minutes.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons.

When the sauce is done, add basil and spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Remove from heat.

To serve, divide cauliflower rice, salmon, and sauce between plates or bowls. Enjoy!

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