Makes 3 servings
Macros: 326 cal, fat 11g, carbs 26g, protein 34g, fibre 6g
3 tbsp low-sodium soy sauce, or tamari for gluten free
2 tbsp honey
1 lb fresh wild salmon fillet, cut in 3 pieces
1 bunch asparagus spears, ends trimmed cut 1-inch
4 cups raw or frozen riced cauliflower
1 tablespoon olive oil
2 tbsp sesame seeds
Combine the soy sauce and honey in a resealable bag.
Add the salmon and mix to coat. Refrigerate for 15 to 60 minutes, or up to 8 hours.
Preheat oven 450F.Remove salmon & save the marinade.
Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds on top.