Ketogenic Salmon and Cauliflower Rice
Nutrition (per serving)
Recipe makes 2 servings
⚠️ AI-estimated nutrition values based on estimated portions and assumed fat % for dairy. Actual values may vary.
What we assumed
- salmon fillets: 300 g (6% fat)
- olive oil: 45 g (100% fat)
- coconut cream: 120 g (10% fat)
- grated Parmesan: 30 g (27% fat)
- asparagus: 200 g (0% fat)
- portobello mushrooms: 100 g (0% fat)
- herb seasoning: 2 g (0% fat)
- smoked paprika: 2 g (0% fat)
- sea salt: 6 g (0% fat)
- black pepper: 2 g (0% fat)
- red pepper: 1 g (0% fat)
- cauliflower: 300 g (0% fat)
- garlic: 6 g (0% fat)
- fresh rosemary: 1 g (0% fat)
- thyme: 1 g (0% fat)
- chicken broth or vegetable broth: 120 g (0% fat)
The fat content is primarily derived from the olive oil, salmon, coconut cream, and Parmesan cheese. The total fat used in the calculations aligns with the estimated fat per serving, ensuring that the recipe's nutritional profile reflects typical food composition data.
Ingredients
- salmon fillets(est.)
- olive oil(est.)
- herb seasoning(est.)
- smoked paprika(est.)
- asparagus(est.)
- sea salt(est.)
- black pepper(est.)
- red pepper(est.)
- cauliflower(est.)
- garlic(est.)
- portobello mushrooms(est.)
- fresh rosemary(est.)
- thyme(est.)
- coconut cream(est.)
- chicken broth or vegetable broth(est.)
- grated Parmesan(est.)
Instructions
- Season the salmon fillets with olive oil, herb seasoning, and smoked paprika.
- Add the salmon to a baking tray with asparagus and spray the spears with olive oil.
- Season the asparagus with sea salt, pepper, and red pepper.
- Bake the entire tray in the oven for about 15 minutes at 420°F.
- Chop up the cauliflower to remove the florets and place them into a food processor.
- Pulse blend the cauliflower to create rice-like chunks.
- Add olive oil to a nonstick skillet set on medium-high heat and cook garlic until slightly brown.
- Add chopped portobello mushrooms, fresh rosemary, thyme, sea salt, and pepper, and mix well.
- Add the cauliflower rice and stir for about a minute or two.
- Add thick coconut cream, chicken broth or vegetable broth, and grated Parmesan. Stir well and cover.
- Let it simmer for at least 10 minutes, preferably 15 to 20 minutes, ensuring it doesn't burn.
- Bring it all together by adding the grilled asparagus and baked salmon.
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What is going on YouTube? So I got a fit man cook quickie video for you today, not that kind of quickie, an actual quick recipe. Get your head out the gutter guys. So recently I've been experimenting with the ketogenic diet and I can see my body changing and my energy levels changing on a daily basis. I've been tracking all my progress and I cannot wait to share my entire transformation and journey with you all very soon. My journey in my fitness but also my journey in food because it's been incredible. But in the meantime, yesterday I was literally just playing around here in the kitchen and I came up with this pretty dope recipe that is ketogenic friendly and it took only about 25 minutes. So I said you know what? Let me break out the camera, film it, and send it to you all and see what you all think too. So check out this recipe guys. I think you're gonna like it and at the very end if you can please just leave a comment below about the recipe but also about your interest in or your experience with ketogenic diets. I would really appreciate it. It's gonna really help me that when I come back and I share with you all like my journey, I want to be able to touch on the things that are most important to y'all. So without further ado, let's get busy in the kitchen guys. Oh my god, we're gonna get busy in the kitchen cooking. Get your head out the gutter. Oh my god. First let's season our salmon fillets with olive oil, herb seasoning, and smoked paprika. Add it to a baking tray with asparagus and spray the spears with olive oil. Season with a little bit of sea salt, pepper, and some spice with red pepper. We're gonna bake the entire tray in the oven for about 15 minutes at 420. Next we're gonna chop up the cauliflower to remove the florets and then place the florets into a food processor. We're gonna pulse blend to create rice-like chunks just like this. Add some olive oil to a nonstick skillet set on medium-high heat and we're gonna cook garlic until it turns slightly brown. Next add chopped portobello mushrooms, fresh rosemary, thyme, a little sea salt and pepper, and mix it up. Now let's add in our cauliflower rice and stir it up for about a minute or two. Then add in some thick coconut cream, chicken broth or vegetable broth, and grated Parmesan. Give it a good stir then cover it. Let it simmer for at least 10 minutes but if you can wait 15 to 20 minutes is better. Just make sure it doesn't burn. Now bring it all together. Add the grilled asparagus and then our beautiful baked salmon. To get the full recipe check out fitmencook.com and download the Fit Men Cook app for more easy, healthy, practical meals.