- Preheat oven to 425°.
- In an oven-safe frying pan over medium-high heat, add 2 Tbsp avocado oil. Salt salmon fillets and place them in hot oil skin side up. Cook for 3-4 minutes or until a light golden crust forms and the salmon is easily flipped skin side down.
- Transfer to the oven and cook for an additional 6 minutes.
- Place frying pan back on the burner, plate cooked salmon and add cauliflower rice to the pan, sautéing for 6-8 minutes.
- In a small bowl, smash avocado and lime juice with a fork and salt to taste. Add in cooked rice and top with salmon.
1 bowl (300 g)