Salmon Pesto Rice
May 14, 2017 | Cooking time: 15 minutes
1/4 head of cauliflower, cut into florets
1/2 head of broccoli, cut into florets
1/4 cup Pesto
1 wild caught salmon fillet
1 tbsp coconut oil
Salt and pepper to serve
- To make the rice, blitz the cauliflower and broccoli in a food processor until rice sized bits form. Transfer to a lined baking tray and preheat the oven to 200c.
- Heat the coconut oil in a small frying pan and once heat is radiating off it (just hover your hand over the pan to feel the heat), place the salmon skin side down and cook for 5 minutes either side or until cooked to your liking.
- Once the salmon is cooking, place the tray of rice in the oven for 10 minutes.
- To serve, toss the pesto through the rice and serve with salmon. Season well.