Salmon fillet with pesto cauliflower rice

With autumn just around the corner, this warm but healthy salad is perfect for a cool autumnal night. You can use red or green pesto if buying shop brought but do make sure it is gluten free. In this recipe, I make my own and it is very easy to do.

Salmon fillet with pesto cauliflower rice
Ingredients
- 1 Packet Cauliflower rice
- 2 Salmon fillets
- 1 Garlic clove minced
- 1 small Bunch basil
- 19 g Parmesan finely grated Use dairy free version if preferred
- 1 pinch Sea salt
- 12 Baby plum tomatoes
- 1 Handful Watercress
Instructions
Cook the salmon
- Wrap the salmon in foil. I top mine with a pinch of salt and lemon slices. Bake at 180c for 20 minutes. After 5 minutes, add the baby plum tomatoes to the side of the salmon or on a separate tray.
To make the Pesto
- Add the basil, salt, Parmesan and a splash of olive oil to a food processor and blitz under a paste forms. Add a bit more oil if it is too dry.
Cook the cauliflower rice
- Follow the pack instructions. It should take about two minutes, how ever, cook for one minute and put into a microwave safe box. Stir in the pesto and cook for another minute.
- Stir in the water cress and serve on a plate with the cooked tomatoes and salmon on top.
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