Keto Greek-Inspired Salmon & Cauliflower Rice Bowl

This cauliflower rice bowl is packed with flavor and zing from all the fresh, Greek flavors. If you aren’t following the Keto diet, feel free to use regular rice in lieu of cauliflower rice. 

Ingredients:

• 1 c cauliflower rice, cooked
• 2 salmon filets
• 2 garlic cloves, minced
• 1 Tbsp lemon juice
• ½ tsp dried oregano
• ½ tsp black pepper
• ½ tsp Aleppo pepper
• ½ tsp onion powder
• 2 Tbsp 4th & Heart Ghee Oil
• ¼ red onion, sliced thin
• 1 Tbsp kalamata olives
• ¼ c cucumbers, chopped
• ⅛ c chopped parsley
• 2 lemon wedges
• Pepperoncinis (optional)

For Lemony Yogurt Sauce: 

• 2 Tbsp full-fat greek yogurt
• 1 tsp cold water
• 1 tsp lemon juice
• 1 tsp lemon zest
• Pinch of salt
• Pinch of Aleppo pepper

Directions:

1. Cook 1 cup of cauliflower rice as you typically would. Set aside to cool as you prepare the rest of the meal. 
2. Preheat the oven to 400ºF. Add minced garlic, lemon juice, oregano, black pepper, Aleppo pepper, onion powder, and ghee oil to a small bowl and whisk until combined. Place salmon filet into a ziplock bag or small tupperware container, and cover with marinade mixture. Marinate for 15-30 minutes in the fridge. 
3. Meanwhile, slice the red onion, chop the parsley and cucumbers, and gather olives, lemon wedges, and pepperoncinis. These will all be used as bowl toppings. 
4. Place the salmon filet on a cookie sheet and bake for ~20 minutes or until the internal temperature hits 135°F. Remove salmon from oven and let it sit for 5 minutes before plating. 
5. While the salmon is baking, make the lemony yogurt sauce by combining all ingredients into a small bowl and whisking until combined. Taste the sauce and add more lemon or salt to taste. 
6. Time to assemble your bowls! Add your desired amount of cauliflower rice to the bottom of a bowl. Top with one salmon filet. Add cucumbers, kalamata olives, parsley, and red onion around the salmon. Garnish with parsley and drizzle with lemony yogurt sauce to taste. Enjoy!