Crispy Skin Salmon with Lemon Pepper Broccolini and Cauliflower Rice

This is a 30 minute keto dinner of pan fried salmon with garlicky lemon pepper broccolini, golden mushrooms and fluffy cauliflower rice.

Crispy skin salmon is one of the easiest ways to make a weeknight dinner feel special. The secret is a really dry skin and a hot pan. Paired with bright lemon pepper greens and buttery cauliflower rice, it’s light but genuinely satisfying.

Serves: 2 · Prep: 10 minutes · Cook: 20 minutes

Ingredients

Salmon

• 2 salmon fillets (about 180 g each), skin on
• 1 tbsp olive oil
• Salt and pepper

Lemon pepper broccolini and mushrooms

• 1 bunch broccolini, trimmed
• 150 g button mushrooms, sliced
• 2 garlic cloves, finely chopped
• 1 tbsp butter
• 1 tsp lemon pepper seasoning
• Squeeze of lemon juice

Cauliflower rice

• 1/2 head cauliflower (about 400 g), or a 400 g bag of ready-made cauliflower rice
• 1 tbsp butter or olive oil
• 1 garlic clove, crushed
• Salt and pepper

Method

1. Make the cauliflower rice. Break the cauliflower into florets and pulse in a food processor until it looks like rice, or grate it on the large holes of a box grater. Heat the butter in a large pan over medium-high heat, add the garlic and cauliflower, and cook for 5 to 6 minutes, stirring, until tender and lightly golden. Season and keep warm.
2. Cook the salmon. Pat the salmon skin very dry and season both sides with salt. Heat the oil in a frying pan over medium-high heat. Place the fillets skin side down and press gently for 10 seconds so the skin stays flat. Cook for 4 to 5 minutes until the skin is crisp, then flip and cook for 1 to 2 minutes more. Rest on a plate.
3. Cook the greens. In the same pan, melt the butter and add the mushrooms. Cook for 3 minutes until golden. Add the broccolini, garlic and a splash of water and cook for 2 to 3 minutes until just tender. Season with lemon pepper and a squeeze of lemon.
4. Serve. Spoon the cauliflower rice onto plates, top with the greens and mushrooms, and finish with the salmon.

Tips and swaps

• Batch your cauliflower rice. Make a double lot and keep it in the fridge for up to 3 days.
• Don’t move the salmon. Leave it skin side down until it releases easily from the pan.
• Swap the fish. Ocean trout or barramundi are great alternatives.

Over to you

If you make this one, I’d love to see it. Tag me on Instagram at @kimbasliving and save it to Pinterest for your next meal plan.

Happy cooking,
Kim x

I’m not a dietitian, and carb counts vary between brands, so always check your labels if you’re tracking closely.