Baked Salmon with Asparagus and Cauliflower Rice

1.Preheat your oven to 400°F (200°C).

2.Prepare the cauliflower rice by removing the leaves and stem from the cauliflower. Cut it into florets and pulse in a food processor until it resembles rice. Set aside.

3.On a large baking sheet, arrange the salmon fillets in the center. Surround them with the trimmed asparagus.

4.Drizzle the olive oil over the salmon and asparagus, then sprinkle with minced garlic, dried thyme, paprika, salt, and pepper. Place lemon slices on top of the salmon for added flavor.

5.Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.

6.While the salmon and asparagus are baking, heat a non-stick skillet over medium heat. Add the riced cauliflower and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.

7.Once everything is cooked, serve the salmon and asparagus over a bed of cauliflower rice. Garnish with fresh parsley for a pop of color and flavor.