Salmon with Cauliflower Tabbouleh

INGREDIENTS:

1/4 tsp Black Pepper, ground (divided)

4 cups Cauliflower Rice, Cooked

1 cup Cucumber, diced

2 cloves Garlic, minced

4 Tbs Lemon Juice

1 cup Italian Parsley, chopped

1/4 tsp Salt, divided

1 1/2 lbs Sockeye Salmon

1 cup Tomatoes, diced

DIRECTIONS:

Combine the cauliflower rice, parsley, tomatoes, cucumber, garlic, lemon juice, and 1/8 teaspoon of both salt and pepper; toss well. Refrigerate until ready to serve.

Preheat oven to 425 degrees.

Line a sheet pan with parchment paper or foil. Spray with non-stick cooking spray.

Season salmon with 1/4 teaspoon of salt and pepper. Place in a single layer on the sheet pan.

Place the sheet pan in the oven and cook about 8 to 9 minutes or until salmon reaches an internal temperature of 140 degrees or to desired consistency.

For one portion, serve 5 oz. of cooked salmon with a quarter of the cauliflower tabbouleh.