Salmon Pesto Rice – Monica Yates
Mains

Salmon Pesto Rice

BY Monica Yates

  • 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
  1. 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.
  2. 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.
  3. Once the salmon is cooking, place the tray of rice in the oven for 10 minutes.
  4. To serve, toss the pesto through the rice and serve with salmon. Season well.

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