Salmon, Garlic, Asparagus, & Soy Cauliflower Rice
4- asparagus spears, chopped
1 cup - *raw cauliflower, thinly
chopped or blitzed in blender
1 tbsp - minced garlic
1 tbsp - sodium reduced soy sauce
5 oz - Salmon, boneless and skin off
coconut oil/olive oil spray for frying
Ingredients *For more carbohydrates mix
cauliflower rice with white or brown rice
-1⁄3 Cup White Rice: F=0g C=14g P=1g Cal=67
Boil asparagus spears in water.
Place coconut oil and garlic into a fry pan and bring to medium heat.
Add cauliflower ‘rice’ and toss until soft.
Add soy sauce and stir to combine.
Reduce to a simmer and add drained asparagus pieces. *Set aside.
Add further coconut oil (if required) to pan and add salmon.
Pan fry for approximately 1-2 minutes each side or until cooked to your desired taste.
Place cauli rice and asparagus into a serving bowl and lay salmon on top.
Serve and enjoy!