Description
A vibrant and flavorful Sheet Pan Honey Chipotle Crusted Salmon served with homemade cauliflower rice and creamy avocado coconut sauce, perfect for a healthy and easy weeknight dinner.
Ingredients
Scale
Cauliflower Rice
- 1 head cauliflower
- 2 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 1 teaspoon kosher salt
Salmon
- 2 (10.5-oz) packages Sea Cuisine Honey Chipotle Salmon (or regular frozen salmon)
- 1 tablespoon lime juice
- 3 tablespoons cilantro, chopped
Black Beans
- 1 can black beans, drained
- 1 teaspoon garlic
- 1 tablespoon cilantro
- Dash of salt
Avocado Coconut Cream
- 1/2 cup coconut cream
- 1.5 large avocados
- 3/4 teaspoon salt
- 2 tablespoons lime juice
- 1/8 teaspoon chipotle chili powder
- 1/4 cup cilantro
Instructions
- Prepare the oven and pan: Preheat your oven to 400°F. Drizzle a baking sheet with olive oil and rub it evenly using your hands to coat the surface. Set aside for cauliflower rice preparation.
- Chop cauliflower: Cut the cauliflower head in half, then into quarters, remove the stem, and chop into roughly 1-inch pieces to prepare for ricing.
- Rice the cauliflower: Place about one-third of the cauliflower chunks into a food processor. Pulse in 1-second bursts until cauliflower resembles rice grains. Transfer to the prepared baking sheet. Repeat with the remaining cauliflower.
- Season cauliflower rice: Add the minced garlic and 1 teaspoon kosher salt to the riced cauliflower on the baking sheet. Stir well to distribute the flavors evenly.
- Bake cauliflower rice: Spread the cauliflower out into a single layer and bake in the preheated oven for 10 minutes to begin softening.
- Prepare for salmon baking: Remove the pan from the oven and stir the cauliflower thoroughly. Using a spoon, create four spaces on the pan for placing the salmon fillets. Spray the pan lightly with nonstick spray to prevent sticking.
- Bake salmon and finish cauliflower: Place salmon fillets in the spaces prepared on the pan. Return the baking sheet to the oven and bake for an additional 16-20 minutes. Check halfway through to stir the cauliflower rice if necessary. The dish is done when the cauliflower is tender and the salmon flakes easily with a fork.
- Finish cauliflower rice: Drizzle 1 tablespoon lime juice over the cooked cauliflower rice, then sprinkle with 3 tablespoons of chopped cilantro for fresh flavor.
- Prepare black beans: In a small bowl, combine drained black beans with 1 teaspoon garlic, 1 tablespoon chopped cilantro, and a dash of salt. Mix well. You may serve the beans on the side if preferred.
- Make avocado coconut cream: While the salmon is baking, combine coconut cream, avocados, 3/4 teaspoon salt, 2 tablespoons lime juice, 1/8 teaspoon chipotle chili powder, and 1/4 cup cilantro in a food processor. Blend until the mixture is smooth and creamy.
- Serve the meal: Plate the honey chipotle salmon alongside the cauliflower rice and black beans, topping or serving with the avocado coconut cream sauce.
- Garnish: Finish the dish by garnishing with lime wedges to add a zesty touch.
Notes
- You can substitute fresh salmon fillets if Sea Cuisine Honey Chipotle Salmon is unavailable; just brush them with honey chipotle sauce before baking.
- For a spicier dish, increase the chipotle chili powder in the avocado cream or add fresh chopped chilies to the black beans.
- Leftover cauliflower rice can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be made gluten-free by confirming the salmon and any added sauces contain no gluten.
- Use nonstick spray or parchment paper to prevent sticking and make cleanup easier.
