Cauliflower Rice with Herbed Lemon Salmon



  • 2 wild salmon fillets
  • 2 cups riced cauliflower
  • 1 cup butternut squash, in very small cubes (Trader Joe's has pre-cut butternut squash cubes. Highly recommend because cutting butternut squash is the worst).
  • 1 large handful crimini mushrooms
  • 1 small onion
  • Large handful arugula
  • 4 cloves garlic
  • 3-5 sprigs fresh rosemary (about 1 Tbs. dried)
  • 3-5 sprigs fresh thyme (about 1 Tbs. dried)
  • 1/2 lemon, juiced
  • olive oil
  • salt & pepper


  1. Preheat the oven to 400. Chop the butternut squash into small cubes and place on a pan with olive oil. Roast in the oven for 20 minutes.
  2. While the butternut squash is roasting, slice the mushrooms and chop the onion.
  3. Put half the rosemary and thyme in a pan with olive oil and 2 cloves of minced garlic (or 1-2 tsp. pre-minced garlic). Add the onion and cook for 5-7 minutes over medium heat, or until they begin to soften. 
  4. Drizzle the salmon with olive oil and lemon juice, then sprinkle with salt, pepper and the rest of the herbs.
  5. Add the mushrooms and cauliflower rice to the onion and continue to cook.
  6. In a separate pan, sear both sides of the salmon for 3 minutes over medium-high heat. Turn the heat down to medium low, cover with a lid, and continue cooking for 3-5 minutes or until the salmon is no longer raw inside.
  7. Combine the butternut squash with the cauliflower rice mixture, add arugula, and season with salt and pepper. 
  8. Eat the salmon on top of the cauliflower rice with some avocado. Yum!