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Paleo salmon bowl with cauliflower rice.
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Paleo Salmon Taco Bowls with Califlower Rice

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Cuisine: American
Servings: 4 servings
Calories: 221kcal
Author: Courtney O'Dell

Ingredients

  • Cauliflower one head
  • 1 tbsp olive oil
  • 1 large onion diced
  • 2 bell peppers diced
  • broccoli 2 large crowns cut into bite sized florets
  • meyer lemon
  • taco seasoning 1tbsp + 1/4 tsp for salmon
  • 1 lb salmon filet
  • salt and pepper to taste
  • green onions to garnish

Instructions

  • Preheat oven to 350 degrees.
  • Trim excess leaves and large stem off cauliflower crown.
  • Bring a large stockpot of water to a boil, add cauliflower and cover.
  • Place salmon on foil and sprinkle with a little taco seasoning. Place slices of meyer lemon over seasoning, and fold foil to make a pouch around salmon. Bake at 350 for 10 minutes- until salmon is cooked through.
  • In a large, heavy pan, heat oil on medium high until shimmery.
  • Add onion and peppers, cook until slightly browned- about 8 minutes. Stir occasionally to prevent burning.
  • Add taco seasoning- add up to 2 tbsp of water if needed to help taco seasoning coat food.
  • Remove cauliflower from boiling water when soft to the touch.
  • Using your hands, crumble cauliflower into small shreds that look like "rice".
  • Season with salt and pepper.
  • Layer cauliflower rice, seasoned vegetables and salmon in a bowl, garnishing with green onion. Squeeze a little meyer lemon juice over the top.
  • Enjoy!

Nutrition

Calories: 221kcal | Carbohydrates: 6g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 53mg | Potassium: 721mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1910IU | Vitamin C: 78mg | Calcium: 24mg | Iron: 1.2mg