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Honey-Chipotle Salmon with Cauliflower Rice Pilaf

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Serves 4 | Prep Time 10 min | Cook Time 15 min

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Ingredients You'll Need

1 ¼ pounds skin-on wild salmon, cut into 4 pieces
½ teaspoon salt, divided
2 teaspoons chopped chipotle in adobo sauce
2 teaspoons honey
3 tablespoons extra-virgin olive oil
4 cups cauliflower rice (fresh or frozen)
½ cup frozen diced carrots and peas
2 cloves garlic, minced
¼ cup sliced almonds
¼ cup chopped fresh cilantro
¼ cup grated Parmesan cheese
1 tablespoon lime juice


Preheat oven to 425°F. Line a baking sheet with foil.

Place salmon on the prepared baking sheet, skin-side down, and sprinkle with ¼ teaspoon salt. Combine chipotle and honey in a small bowl and brush on the salmon. Bake until the salmon flakes easily with a fork, 6 to 12 minutes depending on thickness.

Meanwhile, heat oil in a large skillet over medium-high heat. Add cauliflower rice and cook, stirring occasionally, until soft and hot, about 3 minutes. Add carrots and peas and garlic; cook, stirring occasionally, until hot, about 2 minutes. Remove from heat. Stir in almonds, cilantro, Parmesan, lime juice and the remaining ¼ teaspoon salt. Serve the salmon with the pilaf.

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