Sometimes we just need a lighter dinner, but we still want to feel full! I also need easy dinners sometimes, and this really hit the spot!
The wild caught salmon carries enough fat in it to keep us satiated, and the "rice" and artichoke mixture got it's own happy blend of Avocado Oil and Butter! The entire meal was minimal effort yet super tasty. Sound like your kind of meal? Check it out below.
But first, if you're wondering how to get the best deal on wild caught salmon, head over to Butcher Box and get a special offer on your first order! Butcher Box offers different specials every month, so the easiest way to get the latest and greatest is to find the Butcher Box link from my LinkTree HERE.
Salmon with Buttery Lemon Artichoke Cauliflower Rice
2 Cuts of Wild Caught Salmon, thawed
1 Bag of Frozen Organic Cauliflower Rice
1 Bag of Frozen Organic Artichoke Hearts
1-2 Tbsp Butter
*Primal Palate Seafood Seasoning
Pink Himalayan Salt
Preheat oven to 400.
Rinse Artichoke Hearts in colander for approximately 1 minute
Coat a large saute pan with Avocado oil
Pour Artichoke Hearts and Cauliflower Rice into pan
Salt generously - we used 2 tsp to start
Cover and let veggies simmer
Place salmon on baking sheet lined with parchment paper
Season salmon generously with seafood seasoning
When oven reaches 400, put salmon in middle rack and bake for 15 minutes
*Baking time will vary based on thickness of salmon filet
Check veggie mix and stir as needed
Once veggies start to warm and soften, add butter, lemon and more salt as needed
Once veggies are warmed and salmon is cooked, serve and enjoy!
*Primal Palate Spices are available on Amazon and Thrive Market!
Thrive Market: Seafood Seasoning
Amazon: Seafood Seasoning