Intermittent Fasting – Your Complete Beginner’s Guide

Total Time: 20 Minutes, Servings: 2 Servings

Ingredients :

SALMON
• 2 4 oz wild salmon fillets
• 1 lemon
• pink salt
• black pepper

CAULIFLOWER

• 1-2 tsp. avocado oil or olive oil
• 1 head cauliflower chopped small, about 1/2-inch pieces
• 1-2 cloves garlic chopped small
• ¼ tsp. pink salt plus more as needed
• ¼ tsp. black pepper plus more as needed
• 2 Tbsp. water

Instructions :

• Preheat oven to 400 degrees Fahrenheit.
• Place salmon skin side down on a baking sheet. Using a microplane, zest the whole lemon into a small bowl and set aside. Then, cut the lemon into 4 quarters. Squeeze 1-2 quarters over the salmon.
• Next, sprinkle a generous amount of pepper, and a pinch of pink salt over the fish. Then add a generous amount of lemon zest (you don’t have to use all of it. You can reserve the rest for the cauliflower rice or another use).
• Bake in the oven for 12-15 minutes. (The exact time will depend on thickness of the filets. The thicker they are, the longer the cook time.)
• Meanwhile, prepare the cauliflower rice. Place the chopped cauliflower in a blender or food processor and pulse on low speed until a rice like consistency is formed.
• Heat a pan on the stove top to medium heat. Add the oil to coat the bottom. Next add the garlic, and let cook for 30-60 seconds until fragrant, than add the cauliflower rice. Add salt, black pepper, and water, mix will then lay out flat on the pan and let cook for 7 minutes, until the cauliflower is soft.
• To serve, spoon a generous portion of cauliflower rice on the plate, top it with additional lemon juice and/or lemon zest if desired, then place salmon filet on top. Serve with extra lemon wedges.

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