Cooking & preparation instructions
2 Salmon Fillets
Medley of Cauliflower Rice & Sweet Potatoes
Harissa Spice Blend
Blanched Slivered Almonds
What You'll Need:
Optional Add-Ins: Chopped black olives and plain yogurt.
What To Do:
Preheat oven to 400°F. Place the paprika paste packet unopened in a bowl of warm water for 5 minutes to thaw. Remove the frozen salmon fillets from the packaging and place on a lined baking sheet. Spread 1 Tbsp. of the paste on top of each fillet. Bake salmon for 20-25 minutes (20 minutes for thinner fish portions and 25 minutes for thicker fish portions) or until the center of each fillet reaches 145°F with a meat thermometer.
As the salmon cooks, place the microwave-safe steam pouch of cauliflower rice and sweet potatoes in the microwave. Do not tear or puncture the pouch. Microwave on full power for 3 1/2-4 minutes. Remove and open pouch with caution (steam will be hot) and pour into bowl. Mix in the seasoning to your preference of spice level. (Use half of the spice packet for mild heat, or use all for medium heat).
As the rice is cooking, toast the almond slivers in a small skillet over medium heat on the stovetop. Stir almonds with a spatula frequently until just golden brown, about 4-5 minutes.
To plate your dish, divide the cauliflower rice and sweet potatoes between 2 plates and top with the toasted almonds. Place the salmon alongside the rice and garnish with chopped black olives if desired. A scoop of plain yogurt can also be a great accompaniment. Enjoy!
- 21 oz