Grilled Salmon with Cauliflower Risotto

 This gourmet low-carb meal features perfectly grilled salmon paired with a creamy, herbaceous cauliflower risotto and a side of tender garlic sautéed greens. It’s packed with protein, loaded with vegetables, and full of vibrant flavors.

 

Ingredients

For the Salmon

   •     4 salmon fillets (skin on or off, as preferred)

   •     2 tbsp olive oil

   •     1 lemon, sliced into thin rounds

   •     1 tbsp fresh dill, chopped (or parsley if preferred)

   •     Salt and freshly ground black pepper, to taste

 

For the Cauliflower Risotto

   •     1 medium head of cauliflower, riced (or use pre-riced cauliflower, ~4 cups)

   •     1 tbsp butter (or olive oil for dairy-free)

   •     1 shallot, finely diced

   •     2 cloves garlic, minced

   •     1/2 cup heavy cream (or unsweetened almond milk for lighter option)

   •     1/4 cup grated Parmesan cheese (optional)

   •     1 tbsp fresh parsley, chopped

   •     Zest of 1 lemon

   •     Salt and pepper, to taste

 

For the Sautéed Greens

   •     4 cups mixed greens (e.g., kale, spinach, Swiss chard)

   •     1 tbsp olive oil

   •     2 cloves garlic, minced

   •     1/4 tsp red pepper flakes (optional)

   •     Salt and pepper, to taste

 

Instructions

 

Step 1: Prepare the Salmon

     1. Preheat your grill or a grill pan over medium-high heat.

     2. Rub the salmon fillets with olive oil, and season generously with salt and pepper.

     3. Place lemon slices on top of each fillet.

     4. Grill the salmon for 3-4 minutes per side (depending on thickness) until it flakes easily with a fork and is cooked through. Sprinkle with fresh dill or parsley before serving.

 

Step 2: Make the Cauliflower Risotto

     1. In a large skillet, melt butter over medium heat. Add shallot and garlic, and sauté until fragrant and translucent, about 2-3 minutes.

     2. Stir in the riced cauliflower, cooking for 4-5 minutes until softened.

     3. Reduce heat to low, and add heavy cream, Parmesan cheese (if using), lemon zest, parsley, salt, and pepper. Stir until creamy and heated through, about 2-3 minutes. Adjust seasoning as needed.

 

Step 3: Sauté the Greens

     1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant, about 1 minute.

     2. Add the mixed greens and toss to coat in the oil and garlic.

     3. Sauté for 2-3 minutes until wilted but still vibrant in color. Season with salt and pepper to taste.

 

To Serve

     1. Plate the creamy cauliflower risotto as the base.

     2. Place the grilled salmon on top or alongside the risotto.

     3. Add a generous serving of garlic sautéed greens to the side.

     4. Garnish with additional fresh herbs or a squeeze of lemon juice for extra brightness.

 

Calories: 525 kcal

   •     Protein: 28 g

   •     Carbohydrates: 9.6 g

   •     Fats: 39.9 g