Recipe: Salmon with Garlic “Cream” Sauce Over Cauliflower Rice

This recipe is a testament to the balance between health and taste, proving that dietary changes can indeed be delicious and embraced by all family members.


– 4 salmon filets

– Salt and pepper, to taste

– 2 tablespoons olive oil

– 2 teaspoons Italian seasoning

– 1 tablespoon coconut oil

– 8 garlic cloves, minced

– 1 cup canned coconut milk (full-fat)

– 1 teaspoon paprika

– 1/2 cup nutritional yeast (for a cheesy flavor without the dairy)

– 2 cups spinach

– 1/2 lemon, juiced

– 1 large head of cauliflower, grated into “rice”



Prepare the Salmon: Season the salmon filets with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side up, and cook for about 4 minutes on each side until golden and crisp. Remove salmon from skillet and set aside.


Create the “Cream” Sauce: In the same skillet, add coconut oil and minced garlic. Sauté until fragrant. Stir in the coconut milk, paprika, and nutritional yeast, cooking over medium heat while stirring until the sauce thickens.


Incorporate Spinach: Add spinach to the sauce, cooking until wilted. Squeeze lemon juice into the sauce and stir well.


Cook the Cauliflower Rice: While the sauce simmers, heat a separate skillet over medium heat. Add grated cauliflower with a dash of salt and sauté until tender and slightly crispy, mimicking the texture of rice.


Combine: Return the salmon to the skillet with the “cream” sauce, spooning the sauce over the filets. Let it simmer for 1-2 minutes to ensure the salmon is thoroughly heated and coated.


Serve: Place a scoop of cauliflower rice on each plate, topping it with a salmon filet and a generous spoonful of garlic “cream” sauce.