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Recipes
Salmon Pesto Rice
- 1/4 head of cauliflower, cut into florets
- 1/2 head of broccoli, cut into florets
- 1/4 cup Pesto
- 1 wild caught salmon fillet
- 1 tbsp coconut oil
- Salt and pepper to serve
- To make the rice, blitz the cauliflower and broccoli in a food processor until rice sized bits form. Transfer to a lined baking tray and preheat the oven to 200c.
- Heat the coconut oil in a small frying pan and once heat is radiating off it (just hover your hand over the pan to feel the heat), place the salmon skin side down and cook for 5 minutes either side or until cooked to your liking.
- Once the salmon is cooking, place the tray of rice in the oven for 10 minutes.
- To serve, toss the pesto through the rice and serve with salmon. Season well.
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