Cauliflower Tabouli and Salmon Meal Prep
Cauliflower Tabouli and Salmon Meal Prep. You’re sure to enjoy this gluten and grain-free take on traditional tabouli, bursting with vibrant and scrumptious flavors that perfectly pair with baked salmon!
Servings: 4 meals
- 4-4 ounce pieces wild caught sockeye salmon
- 1 medium head cauliflower riced
- 1/2 bunch flat leaf parsley chopped
- 2 green onions thinly sliced
- 1 large Lemon zest and juice
- 2/3 cup English cucumber diced
- 2/3 cup roma tomato diced (seeds and core removed)
- 1/4 cup olive oil
- 2 tbsp avocado oil
- 2 cloves garlic minced
- 1/2 tsp Sea Salt
- 1/4 tsp black pepper
- fresh mint
- lemon slices for garnish
Preheat oven to 400℉ and line a baking sheet with foil (greased using1 tablespoon of avocado oil).
Place salmon fillets (skin-side-down) onto greased foil-lined baking sheet; drizzle remaining 1 tablespoon avocado oil over salmon and season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Bake on the middle rack for 7-10 minutes, or until fish is firm, opaque, and flakes with a fork.
While the salmon bakes, combine remaining ingredients in a large mixing bowl until well-combined. Set aside.
Once cooked, serve salmon on a bed of cauliflower tabouli.
Serve, store, and enjoy!
Nutrition for 1 out of 4 servings:
36g Protein | 10g Carbs | 34.5g Fat | 3.6g Fiber | 510 Calories
Serving: 1meal | Calories: 510kcal | Carbohydrates: 10g | Protein: 36g | Fat: 34.5g | Fiber: 3.6g