| 8 | 25 | 492 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 1 |
| 114 gm | Atlantic salmon,wild, boneless |
| 1 medium | Zucchini (sliced) |
| 1/2 tbsp | Coconut oil |
| 2 cup | Cauliflower crumbles/rice |
| 2 tbsp | Nutritional yeast |
| 1/2 cup | Frozen edamame (soybeans) |
| 2 tbsp | Lemon juice |
| 1 cup diced | Watermelon |
Prep Notes:
-1/2 tbsp of coconut oil is budgeted for this meal to prepare the salmon and veggies. Remember, added fats such as oils, butters and marinades really increase your fat consumption and it's very important to be mindful of this.
You may divide the 1/2 tbsp amongst the items you are preparing to make it last longer. For example, if you'd like to use 1/4 a tbsp of the oil to cook your salmon, you can save the other 1/4 tbsp to flavor your veggies.
- You may prepare your salmon however you like with spices such as Mrs. Dash Southwest lemon pepper seasoning, garlic, and pepper. You may grill, bake, air fry to skillet sear.
- You may prepare your cauliflower rice with 1/4 tbsp of oil. You may buy the steam bag or sautee, microwave in a bowl or sautee in a skillet. Add any spices you like!
- Stir nutritional yeast into riced cauliflower. Add cooked zucchini.
You MAY use frozen zucchini as long as they DO NOT have any added oil, sauces, salt or sugar!
- prepare the frozen shelled edamame as directed on the package then add to riced cauliflower.
- Serve salmon on top of riced cauliflower
- Enjoy your fresh melon on the side as a dessert!
You may also used already cooked Pink Salmon. I recommend the Safe Catch brand, you can purchase on Amazon if you cannot find at your local grocer.
| Fruit | 2.2 |
| Meat | 1.3 |
| Meat Alternative | 0.7 |
| Vegetables | 7.7 |
