Smart Sun-Dried Tomato Pesto Salmon
with Roasted Veggies and Cauliflower Rice- Salmon
- Milk
- Wheat
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Tree nuts
- May contain traces of allergens
Craving pasta without wanting the carbs? This dinner packs all the flavours of a sun-dried tomato pesto pasta dinner, but with a garlicky cauliflower base! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Cauliflower
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 tsp
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice cauliflower, then finely chop into rice-sized pieces. (TIP: If you have a food processor, add cauliflower and pulse to rice-sized pieces!)
- Transfer to a medium bowl.
- Cut zucchini into 1/4-inch half moons.
- Poke tomatoes with a fork.
- Pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Heat a large non-stick pan over medium heat.
When hot, add 1 tbsp butter, swirl the pan to melt, 1 min. - Add cauliflower, and 3 tbsp water (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp butter and 3 tbsp water per batch.) Cook, stirring occasionally, until tender, 4-5 min. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
- Transfer to the medium bowl and cover to keep warm.
- Add zucchini and tomatoes to the same pan.
- Cook, stirring often, until tender, 3-4 min.
- Season with salt and pepper.
- Add 1/2 tbsp (1 tbsp) oil, then salmon to the same pan. Pan-fry until golden-brown and cooked through, 3-5 min per side.** (TIP: Carefully remove the skin, if you desire!)
- Add pesto and 2 tbsp (4 tbsp) water to the same pan. Cook, stirring occasionally, until sauce thinkens slightly, 2-3 min.**
- Season with salt and pepper, to taste.
- Divide cauliflower rice between plates.
- Top with salmon-pesto mixture.
If you've opted to get salmon, pat salmon dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
Once veggies are cooked, add 1/2 tbsp (1 tbsp) oil, then salmon to the same pan. Pan-fry until golden-brown and cooked through, 3-5 min per side.** (TIP: Carefully remove and discard the skin, if you like!) Add pesto and 2 tbsp (4 tbsp) water to the same pan. Cook, stirring occasionally, until sauce thinkens slightly, 2-3 min.** Season with salt and pepper, to taste.
